Asparagus Gruyere Tart

Asparagus Gruyere Tart

1 to 2 sheets frozen puff pastry defrosted
1 to 2 tablespoons honey dijon mustard with balsamic vinegar or plain dijon mustard
2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like)
1 1/2 pounds medium asparagus trimmed*
fresh or frozen peas if desired
And so on.

  • First of all. Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
  • After it, Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that's what you have) and then sprinkle on the Gruyere cheese.
  • Step three, *Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Sprinkle on the peas if using. Brush or lightly drizzle with olive oil, and season with salt and pepper.
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