recipe

June 4, 2021

Easy Spring Asparagus Tart

Asparagus Grated Gruyere Cheese

 

Asparagus Tart

 

I started growing asparagus at our Hilltop Garden in Ely three years ago and this year is the first time we have been able to harvest enough to make anything. This beautiful easy asparagus tart was eaten alongside a steak and a big green salad but feel free to cut it into smaller squares and serve it as a happy hour bite too.

Asparagus Tart Recipe

Ingredients

  • 1 sheet frozen puff pastry
  • 2 tbsp Dijon Mustard
  • (2 c) Gruyere cheese, shredded
  • 1 1/2 lbs medium or thick asparagus
  • ¼ c Shredded Parmesan Cheese
  • Salt and pepper

Instructions

  1. Preheat oven to 400 degrees. Roll the puff pastry, on a sheet of parchment paper into a 16-by-10-inch rectangle. (If you have less asparagus than the recipe calls for you can use an 8×10 or 8 x 8 square and cut back  on the cheese and mustard a bit)  Move the parchment around as you are rolling the dough out to help you get leverage and an even thickness. Trim uneven edges so you get a pretty square or rectangle. Place parchment sheet and pastry on a baking sheet. With a fork, lightly dock pastry dough in a line 1 inch in from the edges to mark a rectangle. Pierce dough inside the markings at 1/2-inch intervals.
  2. Brush the bottom of the dough with Dijon Mustard
  3. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.
  4. Season with salt and pepper
  5. Top with Parmesan cheese
  6. Bake until golden, about 20 minutes.

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Easy Spring Asparagus Tart

 

Ingredients

  • 1 sheet frozen puff pastry
  • 2 tablespoons Dijon Mustard
  • (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • ¼ cup Shredded Parmesan Cheese
  • Salt and pepper

Instructions

  • Preheat oven to 400 degrees. Roll the puff pastry, on a sheet of parchment paper into a 16-by-10-inch rectangle. (If you have less asparagus than the recipe calls for you can use an 8×10 or 8 x 8 square and cut back  on the cheese and mustard a bit)  Move the parchment around as you are rolling the dough out to help you get leverage and an even thickness. Trim uneven edges so you get a pretty square or rectangle. Place parchment sheet and pastry on a baking sheet. With a fork, lightly dock pastry dough in a line 1 inch in from the edges to mark a rectangle. Pierce dough inside the markings at 1/2-inch intervals.
  • Brush the bottom of the dough with Dijon Mustard
  • Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.
  • Season with salt and pepper
  • Top with Parmesan cheese
  • Bake until golden, about 20 minutes.