Saturday, April 16, 2011

Easy Asparagus Tart

It's been "Martha Stewart Revival Days" lately at our house.  First it was the Chocolate Crackle Cookies, then I pulled together a fantastic Cobb Salad with guidance from the Everyday Food Cookbook, and finally, this tart.  Not only does it scream spring, but it goes splendidly with a nice glass of red wine.  Or two.

I ended up making a smaller scale version because a) I had only a small bunch of asparagus, not enough to fill an entire rectangle of puff pastry, and b) our little family of three didn't exactly need to eat a large rectangle of puff pastry.  After all summer will be here soon.  Summer = summer clothes and summer clothes= take it easy on the puff pastry.

We ate slices of tart along side a bowl of veggie soup for dinner.  It would also make a terrific appetizer or happy hour snack.

Asparagus Tart
Adapted from Everyday Food from the Kitchens of Martha Stewart Living

1 sheet of puff pastry, thawed in the refrigerator
1-2 bunches of asparagus (you will need two if using the full sheet)
1 - 1.5c Gruyere cheese
olive oil

Heat oven to 400F/200C


1.  Wash asparagus and trim the ends.

2.  Roll out the puff pastry and cut into a large rectangle (or whatever size you need to fit how much asparagus you have).

3.  Place on a parchment lined baking sheet.

4.  Using a sharp knife, gently cut (deep but not all the way through) a one-inch border around the perimeter of the dough.

5.  Pierce the inside several times with the tines of a fork.

6.  Bake for 10-15 minutes.  Check at 10 minutes.  You want it to be lightly golden brown but not too done since you will bake it again.

7.  Remove from oven.

8.  Sprinkle the cheese all over the puff pastry.

9.  Carefully place the asparagus spears on top, alternating ends to tips.

10.  Brush with olive oil and sprinkle with salt and pepper.

11.  Bake an additional 20-25 minutes until asparagus is tender-crisp.

12.  Remove from oven and cool slightly.  May be served warm or at room temperature.

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