Asparagus Gruyere Tart

Recipe Rating:	(25)
Categories:	Vegetables, Side Casseroles
Collections:	Festive Feasts
Serves:	8-10
Prep Time:	30 Min
Cook Time:	35 Min

Ingredients

1 pkg	frozen puff pastry (phyllo dough)
c	flour for work surface
5 1/2 oz	gruyere cheese (2 cups shredded)
1 1/2 lb	fresh asparagus
1 Tbsp	olive oil
pinch	salt & pepper to taste

Jan Mullikin

Well Seasoned

Union, KY (pop. 18,690)

jmulliki

Member Since Nov 2009

Jan's Notes:
Saw this on Martha Stewart one time and now can use the new method to get the tender asparagus first before I bake it--thanks to Sherry Parfait! Sometimes I substitute mozzarella cheese as Gruyere can be pricey. Watch for those sales!

Comments from the Test Kitchen:

Is this not the prettiest presentation? And the robust flavor is just as impressive. These would be perfect to serve at a cocktail party or maybe a ladies luncheon... any time you want to make a tasty splash!

And do check out member Sherry Parfait's Blue Ribbon Pan-Seared Asparagus for a quick and easy way to get perfectly-cooked veggies.

Latest Member Comment:
Kitchen Crew [JustaPinch] wrote "I tried this recipe and say it's Family Tested..."

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Directions

Preheat oven to 400 degrees. Flour surface and roll puff pastry out into a 12 X 7 inch rectangle. (You can adjust it for your dish)

With a sharp knife, cut 1 inch in from the edges every 1/2 inch over so you can braid the edges over for prettiness or leave straight as it keeps from puffing up too much.

Bake until very lightly golden about 10-15 minutes depending on your oven. Watch it carefully!

Remove from oven, sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit across the shell in a single layer. I alternate ends and tips sometimes. Brush with oil, season with salt & pepper and bake until tender 20 to 25 minutes. I will use Sherry Parfait's method of pre-cooking spears in olive oil in a skillet, just a little first to soften them before I bake them.