My husband loves asparagus. Me, well not so much. But my husband and daughter both love things that I don’t care for and for me it’s about the joy of cooking so I’m always game to try new recipes even if it has ingredients I know I won’t really like. I came across an awesome looking Asparagus Gruyere Tort recipe on the Martha Stewart website and thought it would be a hit. I modified slightly to suit what we like and what we had on hand.
Asparagus Tart Recipe
- Approximately 10 fresh spears of asparagus
- 1 box of Tenderflake puff pastry
- 1 cup of grated Gruyere cheese
- 1/2 cup of fresh grated Parmesan cheese
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice (or a fresh lemon)
Preheat oven to 400 degrees.
On a floured surface roll out pastry until it is a little smaller than a cookie sheet. Trim edges to make a nice neat rectangle. Place pastry on cookie sheet. Gently score the the pastry all around about 1 inch from the edge. Using a fork poke holes randomly throughout the rest of the pastry – this is to prevent it from puffing up too much.
Place in oven and bake until golden – about 15 minutes.
Remove pastry from oven. Sprinkle the pastry with the grated Gruyere. Trim your asparagus spears so they fit either across or lengthwise on the dough (depending on the size of your cookie sheet and the spears). Place across pastry tip to end. Sprinkle with olive oil and lemon juice. Now sprinkle the grated Parmesan cheese on top.
Return to oven and bake for about 20 minutes or until the spears are slightly tender.