Sunday, April 1, 2012


Flour for work surface
1 sheet of frozen puff pastry (thawed out) 
 5 1/2 ounces (2 cups) of Gruyere cheese, shredded
1 1/2 pounds of medium or thick asparagus
1 tablespoon EVOO
Sea salt and ground peppercorns

Pre-heat oven to 400
On a floured surface, roll the puff pastry into a16x10" rectangle (I didn't measure:),
Trim uneven edges, place pastry on a baking sheet. With a sharp knife, lightly core pastry dough 1 " from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2 inch intervals. Bake until golden brown, about 10-15 minutes., 

Remove pastry shell from oven, and sprinkle with Gruyere cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheese, alternating ends and tips. Brush with EVOO, and season with sea salt and ground peppercorns. Bake until spears are tender,
approx. 20-25 minutes! 


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