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Sunday, April 3, 2011

Sunday Supper - Asparagus Tart

 I have started to think about Easter Brunch and I was online looking for yummy recipes.  I found a few on Martha that look wonderful.  I think that this tart would be a great item to serve anytime of year and I love that you can use store bought dough!!!!!  You would get a two for one with this meal, something tasty to eat and something beautiful to look at as well!

Recipe for Asparagus Tart

  • Prep Time 15 minutes

  • Total Time 45 minutes

  • Yield Serves 4

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    • 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


    1. 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.
    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

    Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere

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