Asparagus Tart
This Asparagus Tart is a showy appetizer that features the simplicity and beauty of fresh asparagus.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
8 servings
Ingredients
- 1 frozen puff pastry sheet (I prefer DuFours - made with all butter)
- 2 cupsgrated Gruyëre or Emmentaler cheese (roughly 6 ounces)
- 1 1/2 poundsasparagus
- 1 tablespoonextra-virgin olive oil
- Maldon sea salt
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F.
- 2
Thaw the pastry according to the package directions. Roll out on a floured surface to a 16-inch X 10-inch rectangle. Trim uneven edges and place the pastry on a parchment paper-lined baking sheet. With a sharp knife, lightly score the pastry 1 inch from the edges, making an inside rectangle. Using a fork, pierce the pastry inside the markings at 1/2-inch interval. Bake for . The pastry will puff up and start to brown.
- 3
Remove the shell from the oven. Use a fork to pierce the dough along the score lines and push down the center. Cover the center rectangle with the cheese. Trim the spears to fit inside the shell crosswise and lay side-by-side in a single layer over the cheese. Alternate the tips of the asparagus. Brush with the olive oil and season with salt. Bake until spears are tender, 20 to .