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Cheesy Asparagus Tart
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Asparagus Gruyere Tartvia Meatless Monday: Ezra Pound Cake
Adapted from “Everyday Food” (March/April 2003)
Serves 4
1 SHEET FROZEN PUFF PASTRY, THAWED ACCORDING TO PACKAGE DIRECTIONS
2 CUPS (ABOUT 6 OUNCES) GRUYERE CHEESE, SHREDDED (SUBSTITUTES: SWISS, MOZZARELLA, FONTINA, EMMENTALER)
1 POUND FRESH ASPARAGUS, TRIMMED
1 TABLESPOON OLIVE OIL
SALT AND PEPPER
Preheat oven to 400 degrees F.
Sprinkle your counter with flour, and place the puff pastry on top. Sprinkle extra flour on the pastry, and roll the pastry into a 16-by-10-inch rectangle. Trim the uneven edges with a sharp knife or pizza cutter. Use a pastry brush to brush off the extra flour.
Carefully 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 8 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 them in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.
Bake until spears are tender, about 20 minutes.
source: www.ezrapoundcake.com
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Created April 6, 2012
via Meatless Monday: Ezra Pound Cake
Adapted from “Everyday Food” (March/April 2003)
Serves 4
1 SHEET FROZEN PUFF PASTRY, THAWED ACCORDING TO PACKAGE DIRECTIONS
2 CUPS (ABOUT 6 OUNCES) GRUYERE CHEESE, SHREDDED (SUBSTITUTES: SWISS, MOZZARELLA, FONTINA, EMMENTALER)
1 POUND FRESH ASPARAGUS, TRIMMED
1 TABLESPOON OLIVE OIL
SALT AND PEPPER
Preheat oven to 400 degrees F.
Sprinkle your counter with flour, and place the puff pastry on top. Sprinkle extra flour on the pastry, and roll the pastry into a 16-by-10-inch rectangle. Trim the uneven edges with a sharp knife or pizza cutter. Use a pastry brush to brush off the extra flour.
Carefully 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 8 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 them in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.
Bake until spears are tender, about 20 minutes.
source: www.ezrapoundcake.com
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