Ingredients for Asparagus Gruyere Tart
- 1 lb fresh asparagus spears, trimmed
- 1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
- 2 tablespoons Dijon mustard
- 1 cup shredded Gruyere cheese
- 1/4 teaspoon black pepper
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon all-purpose flour (for dusting)
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How to Make Asparagus Gruyere Tart
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Steam asparagus until tender-crisp (about 3 minutes). Immediately plunge into ice water to stop cooking. Pat completely dry.
- On a lightly floured surface, roll out each puff pastry sheet slightly larger than your baking sheet. Transfer to prepared baking sheets.
- Spread Dijon mustard evenly over each pastry, leaving a 1-inch border.
- Arrange asparagus spears neatly on the mustard, alternating ends for a visually appealing pattern.
- Sprinkle generously with grated Gruyere cheese and freshly ground black pepper.
- In a small bowl, whisk together the egg and milk.
- Lightly brush the egg wash over the pastry crust border.
- Bake for 18-20 minutes, rotating halfway through, until the pastry is golden brown and puffed, and the cheese is melted and bubbly.
- Let cool slightly before slicing each tart into 6 pieces. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
31g
Carbs
6g
