This is so good! A light and flaky crust, delicious gruyere and roasted, seasoned asparagus. The perfect food.
This is perfect served as an appetizer, alongside lemon and thyme roasted chicken, or would make a perfect, Easter brunch debut.
Easy. Simple. Delicious.
Adapted from Martha Stewart
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Ingredients:
1 puff pastry sheet
2 cups grated gruyere cheese
1 1/2 pounds medium to thick asparagus, ends cut off
olive oil
salt and pepper
Directions:
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Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
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Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
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