Wednesday, March 9, 2011

savory puff pastry

Asparagus & Gruyere Tart

Saw this recipe and had to try it - it is so easy (you can use store bought frozen puff pastry) and so delicious ... would make a great appetizer if you are having guests. 

(Recipe from Martha 
  • 1 sheet defrosted Puff Pastry
  • 2 cups (abt 5 1/2 oz) shredded Gruyère cheese (Fontina works too)
  • 1 1/2 lbs medium to thick asparagus spears
  • 1 tablespoon olive oil
  • salt & pepper
  • flour, for work surface
  • parchment paper
1.  Preheat oven to 400 degrees F.  On a floured parchment paper, roll out the puff pastry to about 16×10 inches.  Trim any uneven edges and move the whole thing, parchment and all to a cookie sheet.  With a sharp knife lightly score the dough about an inch from the edge all the way around (don’t cut through it, just leave an impression of a line).  Use a fork and pierce the dough inside the marking at 1/2 inch intervals.  Bake 15 minutes or until golden.  Remove from oven.  Its going to be a little puffy but don’t worry it will deflate itself over the next couple minutes.

2.  Cut about 1 1/2 inches off the bottoms of the asparagus spears making sure they will fit inside the tart shell.  Sprinkle the cooked pastry with cheese and arrange the asparagus in a single layer on top.  Brush with olive oil and season with salt & pepper.  Bake 20-25 minutes or until cheese is completely melted, the asparagus is tender when pierced and the pastry is a rich golden brown.  Remove and serve immediately.

For good photos, recipe found here 

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