Tuesday, June 2

Asparagus & Gruyere Tart

This dish is the essence of the outdoors, perfect for a patio brunch. Its colors are light and earthy and looks like you spent hours in the kitchen making it, but in reality it takes less than an hour! It has minimal ingredients and really displays the beauty of the asparagus. Fool your guests and enjoy this cheesy, crispy tart as an appetizer or side dish. I could only find thin asparagus at the market, but thick ones work just as well. Make sure to trim and wash them properly before cooking.
Asparagus & Gruyere Tart
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.


22 comments:

My comfort food network said...

I love asparagus in any form. This tart looks absolutely mouth watering.

girlichef said...

This is just gorgeous...and I love Gruyere...It's so simple with such great flavors...YUM!

Casey said...

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

Ciao Chow Linda said...

This looks absolutely delicious and easy to make and perfect with all the great asparagus available.

Pam said...

The first thing I thought when I saw this post was... "hello beautiful". It looks absolutely, mouth watering, good. Nicely done.

Justin said...

this looks and sounds amazing

Karyn - (French Charming) said...

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!!

Cori said...

That looks so pretty and yummy! I love your blog!

Grace said...

so elegant and classy! i'd be proud to take this to any function, and happy to eat it at any time of day. :)

5 Star Foodie said...

A gorgeous tart! The combination of Gruyere and asparagus is wonderful!

Jackie @ PhamFatale.com said...

Your tart looks so elegant. The color of the asparagus is still so bright. How did you do that magic?

Sophie said...

What a lovely tarte! I prefer to use the white more delicate flavoured asparagus: Belgium is famous for these ones,...

zoe said...

Jackie- Thanks! Im slowly learning that lighting is essential.

Sophie- That would be interesting! Try it and let me know how it goes.

oneordinaryday said...

I love asparagus and this is just absolutely gorgeous. What a great presentation it would make at brunch.

Danny said...

It's also wonderful with a layer of Proscuitto ham under the Gruyere!!

Lo said...

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!

Murasaki Shikibu said...

This really looks good and I'd love to try it.

racheleats said...

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

Kevin said...

Asparagus and gruyere tarts are nice and simple and so good!

Olga said...

This recipe sounds awesome!
And all your photos/recipes are very beautiful.

Jenny said...

Thanks for a great recipe, I made one of your tarts this month.

Anonymous said...

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.