Asparagus Gruyere Tart

31 Mar

I stole this recipe.

IMAG1628

 

Directly out of The Tennessean that gets delivered at work. I saw the photo on the cover of the taste section on Wednesday, I folded it and hid it in my purse. Then I lied when someone asked if I knew where it went. I literally lied and stole for this recipe.

I celebrated Easter with my sisters yesterday. We cooked, played cards, ate and colored eggs. They both had obligations with their fella’s families on actual Easter so I asked my friends Raquel and Carl to join Ben and I for Sunday brunch. The real reason I wanted to have brunch couldn’t be clearer, I needed to make that tart.

I have never dealt with puff pastry before and I wanted to make it myself, but I woke up after 9 am and decided to buy the frozen stuff. (It was cheaper than I thought it would be!) I coated my surface with flour, just like the recipe in the newspaper says. Then I realized that I didn’t need it, so my photo up there is a little misleading.

Ingredients

1 box frozen pastry puff

5 1/2 oz (2 cups) Gruyère cheese shredded

1 1/2 lbs asparagus

1 T olive oil

Salt

Pepper

Pre-heat the oven to 400°

Lay your puff pastry on a baking sheet in a rectangle, once it’s soft enough press together any seams that aren’t attached already. Use a sharp knife to lightly score a rectangle about one inch smaller than the puff pastry on the inside of the puff pastry.

IMAG1640

(I know I could have rolled it out a little smoother but it was frozen, I was in a rush and it didn’t matter in the end.)

Then use a fork to poke holes inside the rectangle you scored. Bake this in the oven for 10-15 minutes, until golden.

IMAG1643

Remove pastry shell from oven and sprinkle all the Gruyère inside the rectangle. Wash and chop the asparagus to fit across the rectangle in one single layer, alternating end to tip. Brush the asparagus with oil and then season with salt and pepper.

IMAG1644

Bake for another 20 minutes or until the asparagus are tender. Absolutely delicious.

IMAG1655

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: