Saturday, March 6, 2010

asparagus gruyere tart

We each bring an appetizer to book club. I always try to make something that looks good to me but, the boys would never touch.  I have been noticing asparagus at the market recently and it looked great so, that made the decision for me.  This was a snap to prepare and it was gone at the end of the night so, I am assuming it was also enjoyed.   

asparagus gruyere  tart 

source: everyday food

Flour, for work surface
1 sheet frozen puff pastry (defrosted)
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
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.
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.


    Anonymous said...

    That looks killer have you ever tried to make a sweet one with rhubarb

    1 sheet (9 to 10 oz.) frozen puff pastry, thawed
    3 tablespoons granulated sugar, divided
    1 tablespoon packed brown sugar
    1/4 teaspoon ground cardamom
    2 tablespoons flour
    12 ounces rhubarb (about 8 thin or 3 thick stalks)
    1. Preheat oven to 425° with a rack set on lowest level. Unfold pastry onto a baking sheet lined with parchment paper. In a small bowl, mix together 1 tablespoon granulated sugar, the brown sugar, cardamom, and flour. Evenly sprinkle sugar mixture over pastry.

    2. Trim rhubarb 1 in. shorter than pastry, then split lengthwise into 1/2-in.-wide pieces. Lay pieces parallel across the pastry square, leaving 1/2 in. border of pastry. Sprinkle rhubarb with remaining 2 tablespoon granulated sugar.

    3. Bake galette until edges are golden brown and puffed, 12 to 15 minutes. Serve with sweetened whipped cream or ice cream.

    Allison said...

    No but, I will try it next time I get rhubarb in my box. I was at a loss on what to do with my rhubarb this season. Thanks!

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