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Asparagus Gruyere Tart Recipe

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This recipe for Asparagus Gruyere Tart, by , is from June Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda June
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 sheet frozen puff pastry
Flour, for work surface
1 1/2 cups Gruyere cheese, shredded
1 1/2 pounds medium asparagus, trimmed
1 T olive oil
Course salt and ground black pepper

Directions:
Directions:
Thaw puff pastry according to package instructions.
Preheat oven to 400.
On a floured surface, roll puff pastry into a 16 by 10 inch rectangle. Trim uneven edges. Place pastry on a baking sheet.
With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven and sprinkle with cheese.
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; place in boiling water just long enough to soften slightly. Arrange in a single layer over the cheese, alternating ends and tips.
Brush with oil, season with salt and pepper. Bake until spears are tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Good for Easter Brunch

 

 

 

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