Asparagus and Gruyère Tart
Savor the flavors of spring with this delectable Asparagus and Gruyère Tart. With its buttery pastry, rich Gruyère cheese, and tender asparagus, this tart is a celebration of simplicity and elegance. Perfect for impressing guests at brunch or enjoying as a light dinner, it's a dish that's as pleasing to the eye as it is to the palate.
Equipment
- 9x13 inch (23x33 cm) tart pan with a removable bottom
- Rolling Pin
- Pastry brush
Ingredients
- 1 sheet puff pastry (about 230g or 8oz)
- 1 1/2 cups Gruyère cheese, shredded (about 150g or 5.3oz)
- 1 pound fresh asparagus, trimmed (about 450g)
- 1 tablespoon olive oil (15ml)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (1g)
- 1/4 cup fresh parsley, chopped (15g)
- 1 egg, beaten for egg wash (about 50g)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to fit a 9x13 inch (23x33 cm) tart pan with a removable bottom. Press the pastry into the pan, trimming any excess dough.
- Prick the base of the pastry with a fork and bake for 10 minutes, until lightly golden.
- While the pastry is baking, blanch the asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Drain well.
- Remove the pastry from the oven and sprinkle the shredded Gruyère evenly over the base.
- Arrange the blanched asparagus on top of the cheese, alternating tips and ends for a pleasing pattern.
- Drizzle the asparagus with olive oil, then season with salt and pepper.
- Brush the edges of the pastry with the beaten egg to create a golden crust.
- Bake for 25 minutes or until the cheese is bubbly and the pastry is a deep golden brown.
- Garnish with fresh parsley before serving.
Notes
For an extra touch of flavor, consider adding a sprinkle of nutmeg over the Gruyère before baking. If Gruyère is not available, feel free to substitute with another type of Swiss cheese or a similar melting cheese. Enjoy this tart warm for the best texture and flavor.