I found this recipe, thank you Martha, and was more than a bit certain that it needed to be made and put into my stomach.
Asparagus Gruyere Tart
Ingredients
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
Method:
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. 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.
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