Tuesday, January 17, 2012

Asparagus Gruyere Tart

Sometimes simplicity is key.  Just as Coco Chanel said in regards to a lady removing one accessory before leaving the house, maybe us cooks should consider the same thing.  In a culture of additives, sauces, condiments, molecular gastronomy, and costly grocery lists, it is refreshing to find a recipe with only 4 ingredients.  Oh, and it tastes pretty delicious as well :)

Asparagus Gruyere Tart

  • 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
  1. Preheat oven to 400 degrees 
  2. On a floured surface, roll the puff pastry into a 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.
  3. Remove pastry shell from oven, and cover 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.