Asparagus Gruyere Tart



For the tart:

    1 to 2 sheets frozen puff pastry defrosted
    1 to 2 tablespoons honey dijon mustard with balsamic vinegar or plain dijon mustard
    2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like)
    1 1/2 pounds medium asparagus trimmed*
    fresh or frozen peas if desired
    1 tablespoon extra virgin olive oil
    Salt and pepper

Additional toppings:

    Fresh lemon zest
    Balsamic glaze when serving
    Fresh pea shoots


  • heat kitchen appliance to four hundred degrees. schoolwork a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if victimisation TWO: overlap them simply an in. so as to attach them.) employing a sharp knife, gently score the pastry one in. in from the sides all around to mark a parallelogram. Then, employing a fork, pierce the dough all around within the center, not the sides. Bake the pastry till gently golden, for concerning twelve to fifteen minutes.
  • take away the pastry shell from the kitchen appliance, let it sit for a second or 2 so unfold on the honey Dijon mustard with oleoresin vinegar (or Dijon mustard if that is what you have) so sprinkle on the Swiss cheese cheese.
  • *Trim the bottoms of the asparagus spears to suit crosswise within the tart shell. prepare them in an exceedingly single layer over the Swiss cheese cheese, alternating ends and tips. Sprinkle on the peas if victimisation. Brush or gently drizzle with vegetable oil, and season with salt and pepper.
  • Bake till the spears area unit tender, for concerning twenty to twenty five minutes. Watch your tart whereas within the kitchen appliance! take away from oven and let cool for a couple of minutes. Add further toppings just like the lemon rind to decorate the tart and a few oleoresin glaze if desired. Slice and serve and enjoy!


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