Sunday, May 8, 2011

Asparagus & Gruyere Tart

I don't know how to pronounce 'Gruyere'. Therefore, this dish is fancy.

Start by thawing Puff Pastry on your counter (approx 40 minutes).
If you want to ensure you're using a good quality puff pastry,
check the ingredients. 'Butter' should be the first ingredient listed.
After the puff pastry has thawed, unfold it.
Lightly flour your work surface, and roll it into a 16" x 10" rectangle.
Trim the rough edges.
I used a pizza cutter.
Transfer to a baking sheet.
Using the tines of a fork, mark a one inch border all the
way around the rectangle.
Then lightly score that border with a sharp knife.
Use your fork to puncture little holes, approx 1/2" apart.
Do that to the entire inner-rectangle.
Tedious, I know. But this will allow air to escape, 
so the middle won't puff up as much as the border.
Throw it into a preheated 400 degree oven for 10-12 minutes,
until lightly golden.
While the pastry is baking, grab your gruyere. 
I purchased this at Costco.
Grate two cups, approx 5 1/2 ounces.
Next, trim your asparagus so it is all a uniform length.
Ideally, you want it to be equal in length as your pastry is in width (8 inches).
Remove the pastry from the oven. 
If the middle has puffed up, flatten it out with a pancake turner.
Brush the inner rectangle with 1/4 cup honey dijon mustard.
Top it with the cheese.
Lay the asparagus over the cheese, alternating ends & tips.
Lightly brush the top with olive oil.
Sprinkle salt & pepper over the top.
Bake for 18-20 minutes, until the spears are tender.

Asparagus & Gruyere Tart
Original recipe by Martha Stewart
  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 1/4 cup honey dijon mustard
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • salt & pepper

  1. Preheat the oven to 400 degrees. 
  2. On a floured surface, roll the puff pastry into a 16 x 10 inch rectangle. Trim uneven ends. Place pastry on a baking sheet. 
  3. With a sharp knife, lightly score pastry dough 1 inch from the edge to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, 10-12 minutes.
  4. Remove pastry shell from oven, brush with honey dijon, and sprinkle with Gruyere. Trim the bottoms of the asparagus to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. 
  5. Brush with oil, and season with salt and pepper. Bake until spears are tender; 18-20 minutes (longer if the asparagus is especially thick).


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