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Asparagus Gruyère Tart

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • Handfull of flour
  • 1 sheet frozen puff pastry defrosted
  • 1 1/2 cups Gruyère shredded
  • 1 egg yolk
  • 2 tsp olive oil
  • 8 oz pencil asparagus trimmed
  • 1 tsp lemon zest
  • Melted butter

Equipment & Utensils

  • Rolling pin
  • Baking tray 10" wide
  • Skillet

Instructions

  • Dust a clean flat surface with some flour to prepare for rolling out the pastry.
  • Dust rolling pin and pastry sheet with flour
  • Begin rolling pastry out, turning 90 degrees every 2-3 strokes until the pastry is 10" x 10"
  • Score but do not cut the pastry 1" from the edge on all sides.
  • Transfer rolled out pastry to baking tray.
  • Place cheese in a bowl, whisk egg yolk and add to cheese.
  • Whisk cheese and egg to combine.
  • Spread a thin layer of the cheese mixture onto pastry within the scored lines.
  • Heat olive oil on high-medium heat in skillet.
  • Add asparagus and sauté until partly cooked for approx. 3 mins.
  • Arrange asparagus on top of cheese mixture, then sprinkle with lemon zest.
  • Brush outer edges with melted butter and place in preheated oven at 400.
  • Bake until pastry is golden and risen (approx. 10-15 mins)
  • Serve with salad.

Notes

Store leftover tart wrapped in aluminum foil in fridge for up to 3 days. Reheat as needed.