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Asparagus Tart

April 14, 2010

by Elizabeth

Finally, after the worst winter Dallas has ever seen (14 inches of snow, no thank you), spring is here! And the asparagus is here to prove it. I made this tart as a side for the Mustard Roasted Fish, and I have to say, it was a perfect pairing. It is fresh and light (and just a tiny bit decadent), which makes it fabulous for spring.

Tarts are infinitely adaptable, and this is no exception. You could substitute goat cheese for a slightly bolder flavor, and I think comte would be great too. You could alternate white and green asparagus, or cut them into small squares for an appetizer. If you want to be really darling – use a biscuit cutter to make individual round tartelettes out of the puff pastry dough, then top each with a tablespoon of cheese and a few 3-inch pieces of asparagus.

But really, this tart is pretty perfect just the way it is – simple, elegant, and delicious.

Asparagus Tart

adapted from Martha Stewart,
serves 6-8

Flour, for work surface
2 sheets frozen puff pastry
8 ounces  Gruyere cheese, shredded
1 1/2 pounds thin asparagus
1 tablespoon olive oil
Salt and pepper

Preheat the oven to 400°. Let the the puff pastry thaw. On a floured surface, roll each sheet out to about 10 x 12 inches, then transfer them to nonstick baking sheets. With a sharp knife, score the dough about 1 inch from the edges, then prick the inside of the rectangle all over with a fork. Bake the pastries for 15 minutes, until just starting to brown.

Remove the pastry shells from the oven, and sprinkle half of the gruyere on each. Trim the asparagus to fit inside the shells, and line them up on top of the cheese, alternating ends and tips. Brush with olive oil, then sprinkle with salt and pepper. Bake for 20 minutes, until spears are crisp tender.

2 Comments leave one →
  1. Lauren Stephens permalink
    April 20, 2010 10:38 am

    I made this Friday night and loved it! It was so delicious & easy that I made it again Saturday 🙂

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