May 18, 2011 | Appetizers, Side Dishes, Special, Tarts, Vegetables
Do you ever make something for a party then completely forget to bring it out and serve it? Well, I made this tart for Mother’s Day, and found it in the refrigerator the next morning, unbaked.This recipe will take a full box, which is two sheets, of puff pastry, thawed. It’s usually folded over in thirds, and you’ll want to cut 1/3 of one off to use for the edges, then roll the other 2/3 of that piece with the second full piece. Have I totally confused you? Look at the picture and you’ll see what I mean!After rolling the large piece out to fit a rectangular baking sheet, lay it carefully on the sheet and fold the side and end edges over by an inch. Then take that remaining piece of dough and cut it into strips, and stretch and lay those strips on top of the folded over edges. Can you see that in the picture?Sprinkle the whole thing with some grated Gruyere cheese……then use a vegetable peeler to shave several spears of asparagus over the entire tart. The asparagus will shrink down when it cooks, so layer it up if you want alot of asparagus.Beat an egg with a little water then use a pastry brush to coat the edge pieces. This will help them brown up nicely in the oven.Zest a lemon over the top of the asparagus, then drizzle the top with just a little extra virgin olive oil and season with salt and pepper. Bake until puff pastry is cooked through and puffed up, about 30 minutes.This makes a simple vegetarian meal or can be used as a side dish for a brunch, which was I had intended it for. It cooks up with nicely browned pastry crust and cheese melted into the cooked asparagus. It was yummy, even if it was a day late!
- 2 sheets (1 package) frozen puff pastry, thawed
- flour, for rolling pastry dough
- 1 cup grated Gruyere cheese
- 8 asparagus spears, shaved with a vegetable peeler
- 1 egg, beaten with a bit of water
- 1 lemon
- olive oil, for drizzling
- salt and pepper
- Cut ⅓ off one of the pieces of pastry dough to use for the edges. Attach the edges of the remainder of the first piece with the second full piece, and roll the dough out on a floured surface to fit a rectangular baking sheet. Lay it carefully on the baking sheet and fold the side and end edges over by an inch to form a lip. Then take the remaining small piece of dough and cut it into strips. Stretch to fit then lay those strips on top of the folded over edges of the tart dough.
- Sprinkle the whole thing with the Gruyere cheese, then spread the shaved spears of asparagus over the entire tart. Beat an egg with a little water then use a pastry brush to coat the edge pieces. Zest a lemon over the top of the asparagus, then drizzle the top with just a little extra virgin olive oil and season with salt and pepper. Then bake at 375 degrees until the puff pastry is cooked through and puffed up, about 30 minutes.