ASPARAGUS TART RECIPES

Name: Asparagus Gruyere Tart
Prep time: 15 min
Total time: 45 min
Ingredients: Flour, for work surface; 1 sheet frozen puff pastry; 5 1/2 ounces (2 cups) Gruyere cheese, shredded; 1 1/2 pounds medium or thick asparagus; 1 tablespoon olive oil; Salt and pepper

ASPARAGUS GRUYERE TART RECIPE | MARTHA STEWART

Asparagus Gruyere Tart Recipe | Martha Stewart image

Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

Provided by Martha Stewart

Categories Appetizers

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 6

Ingredients

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Steps:

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. 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 15 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 in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

ASPARAGUS AND CHEESE TART RECIPE | FOOD NETWORK KITCHEN ...

Asparagus and Cheese Tart Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 50 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

Steps:

Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

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