Asparagus Tart

Flour, for work surface
1 sheet frozen puff pastry, thawed
5 ½ oz (about 2 c) Gruyere cheese, shredded
1 ½ lbs asparagus
1 tbsp olive oil
Salt & pepper
1 tsp lemon zest (optional)

Preheat oven to 400°F.
Prep your asparagus: wash, rinse, and trim the bottoms of the asparagus spears.On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges.

Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes.

Remove the pastry shell from the oven. Let cool approximately 10 minutes.  Sprinkle with cheese. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips.

Brush with olive oil and season to taste with salt, pepper, and lemon zest. Bake until the asparagus is tender, 15-20 minutes.

Serve warm or at room temperature.

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