Thursday, April 26, 2012

Asparagus Gruyere Tart

I need to give Ross credit - I was hanging out with Burkes tonight and I totally thought he would just skip over this and make regular grilled asparagus, but he actually made this and it was great!!  He also said that it didn't take that long and was pretty easy - so YAY - another way to eat asparagus!!
Martha Stewart recipes

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 oz (2 cups) Gruyere cheese, shredded
1 1/2 lbs asparagus
1 tablespoon olive oil
salt and pepper

Preheat oven to 400.  On a floured surface, roll the puff pasty 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.

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 tips and ends.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

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