About 10 months ago, I pinned this recipe to my Pinterest board. It looked yummy so I decided to make it for New Year's Eve.
It was delicious! I'll definitely make this again sometime. One thing I'll do differently though, is add a little less salt. The cheese is already salty, so the asparagus doesn't need much salt added to it.
Asparagus Gruyere Tart
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
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 lined with parchment. 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.
NOTE: Thaw puff pastry according to package instructions.
Emmentaler or Fontina cheese can be substituted for the Gruyere.
After the 1st bake, let the puff pastry cool a little, that'll allow it to fall if it has puffed up. I gently helped it down by pushing on the top of the tart oh so very carefully, so as not to break the tart. But I mostly let it fall by itself. It may not have puffed as much if I had made my folk piercings deeper.
I didn't bother trimming uneven edges. It seemed even enough to me after rolling it out.