{Asparagus, Gruyere, and Parmesan Tart}

When I saw this recipe on a blog called “What’s Gaby Cooking” I just had to make it. Everything about it sounded fabulous, and asparagus is my favorite vegetable so that just made it sound even better. This was so good and flakey and crunchy and cheesy and…well it’s amazing!

1 sheet of Puff Pastry (I got mine in the freezer section of the grocery store)
1/2 cup Gruyere, shredded
1/4 cup Parmesan cheese, shredded
1 bundle asparagus
1 Tbs olive oil
Kosher salt
Crushed Black pepper

Preheat oven to 400 degrees F.
Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk
Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems.(Make sure it’s not too thawed, or it’s hard to work with) Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.
Sprinkle with salt and cracked black pepper before serving.

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