s ASPARAGUS GRUYERE TART ***
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s ASPARAGUS GRUYERE TART ***
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Ingredients
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Instructions *** 4-5-15 made this ahead, joellyn thought it would have been better if made to eat now *** Especially when made with plump, inseason asparagus, this dish makes for a sophisticated, visually pleasing appetizer. Prep: 15 mins Total Time: 45 mins Servings: 4 INGREDIENTS Flour, for work surface 1 sheet frozen puff pastry 5 1/2 ounces (2 cups) Gruyere cheese, shredded 1 1/2 pounds medium or thick asparagus 1 tablespoon olive oil Salt and pepper DIRECTIONS 1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16by10inch 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 1/2inch intervals. Bake until golden, about 15 minutes. 2. 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. COOK'S NOTE Storebought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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