Asparagus Gruyere Tart
Asparagus harkens the arrival of Spring! At Oliver’s Market this week both organic and conventional Asparagus are featured in our weekly ad, and at sale prices* that will inspire you to partake! This asparagus and gruyere cheese tart will be an asset to your Easter table, and is simple to prepare with premade frozen pastry dough.
*Prices good 4/13/22 through 4/19/22
Ingredients
- flour, to dust your work surface
- 1 sheet frozen puff pastry, thawed
- 2 cups Gruyere or Swiss cheese, shredded
- 1½ pounds asparagus, with 1 inch trimmed from bottoms
- 1 tablespoon olive oil
- grated Parmesean cheese
- salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
On a floured surface, roll the puff pastry into a 16-by-10 inch rectangle. Trim edges if needed. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from edges to make a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals. Bake until just golden, about 12-15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere or Swiss.
Arrange asparagus in a single layer over cheese, alternating ends and tips.
Brush with oil, season with salt and pepper, and top with parmesan. Bake until spears are just tender, yet crisp, about 8-12 minutes.
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