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1 frozen puff pastry sheet (you can also use 2 to make a larger one)
Olive oil
1 shallot, minced
Fresh lemon juice
1 lb asparagus, washed and trimmed
2 cups Gruyere, shredded
Kosher salt and pepper
1 Preheat oven to 400 degrees.
2 Thaw puff pastry as directed on box. Unfold pastry until flat and brush and score the dough with a sharp knife 1 inch from the border. Use a fork to prick at 1/2 inch intervals inside of the now scored border. Don't prick the border.
3 Brush the inside of the border with olive oil, lemon juice, and minced shallot. Sprinkle with coarse salt and pepper.
4 Pre-bake the puff pastry for 15 minutes.
5 While the pastry is in the oven, wash and trim the asparagus. Pat dry.
6 Remove the pastry from the oven and evenly sprinkle inside the border with Gruyere cheese.
7 Arrange the asparagus, alternating tips and ends. Sprinkle with salt and pepper.
8 Return the tart into the oven for 20-25 minutes until asparagus are roasted. Let cool, squeeze more lemon juice and serve.
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21 comments:
I love asparagus in any form. This tart looks absolutely mouth watering.
This is just gorgeous...and I love Gruyere...It's so simple with such great flavors...YUM!
Hi Zoe,
This reminds me that there is a recipe contest at regionalbest.com to find an asparagus recipe that the President will like. (Winning recipes are submitted to the White House ex. chef.) Maybe you should submit this?!
I'm also stopping by to let you know about my new site: www.tastestopping.com I'm developing it to be a "catch-all" site for any "declined" submissions to the Big Food Photo Sites. I'd love to publish any of your photos that have not been accepted elsewhere.
While that site is under development, I'm hosting the whole thing at: www.tastestopping.wordpress.com. I hope you'll stop by, check it out and consider letting me publish some of your photos. Also, any feedback would be welcome and appreciated.
Thanks,
Casey
This looks absolutely delicious and easy to make and perfect with all the great asparagus available.
The first thing I thought when I saw this post was... "hello beautiful". It looks absolutely, mouth watering, good. Nicely done.
this looks and sounds amazing
I'm loving this! I can't wait to try this...you out did yourself this time! Thanks for this great recipe, you're the best!!
That looks so pretty and yummy! I love your blog!
so elegant and classy! i'd be proud to take this to any function, and happy to eat it at any time of day. :)
A gorgeous tart! The combination of Gruyere and asparagus is wonderful!
Your tart looks so elegant. The color of the asparagus is still so bright. How did you do that magic?
Jackie- Thanks! Im slowly learning that lighting is essential.
Sophie- That would be interesting! Try it and let me know how it goes.
I love asparagus and this is just absolutely gorgeous. What a great presentation it would make at brunch.
It's also wonderful with a layer of Proscuitto ham under the Gruyere!!
Definitely great photography... and a gorgeous dish! But, the best part is the asparagus/gruyere combo -- so good at this time of the year when asparagus is in prime season!
This really looks good and I'd love to try it.
this looks and sounds delicious, asparagus season is nearly over in Rome and this would be a perfectly lovely goodbye for this year.
I am very happy to have found you - I love your recipes (the braised leeks and hard boiled eggs below look right up my food street)
off to ramble around in your archives
Asparagus and gruyere tarts are nice and simple and so good!
This recipe sounds awesome!
And all your photos/recipes are very beautiful.
Thanks for a great recipe, I made one of your tarts this month.
Just made this tart for a New Year's pot luck. It was fabulous! Turned out exactly like your picture and was soooo easy! Loved it! Thanks for sharing.
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