Wednesday, April 24, 2013

Asparagus and Cheese Tart

Spring vegetables are so delicious right now, I could eat them every night for dinner. Since the boys are not here this week, I am making light and a little girly dinners.

Start with defrosted puff pastry.... see, not a phrase my hubby would be excited about. He would prefer, start with a side of beef!!!

Roll the pastry out to a rectangle about 10 inches by 16 inches on a floured surface. Move to a parchment lined baking sheet. 

Prick the pastry all over with a fork and bake at 400 degrees for 10 to 12 minutes.

While the pastry is cooking, mix gruyere, shallots, egg yolks, milk, nutmeg, salt and pepper in a bowl. When the pastry comes out of the oven, spread over the pastry leaving an inch from the sides.

Next, I use blanched asparagus that were put into a ice bath and dried throughly. Toss the asparagus in a little olive oil, salt and pepper and place on the cheese mixture.


Bake until the pastry and cheese are puffy, about 15 to 20 minutes.

 Sprinkle with lemon zest to take the tart to the next level.


So good and such an easy light dinner. It can be served either warm or at room temperature. I am thinking about making it for our party in two weeks.

Asparagus and Cheese Tart

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
2 cups grated gruyere cheese (about 6 ounces)
1 tablespoon minced shallot
2 large egg yolks
¼ c whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

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