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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Asparagus Gruyere Tart Recipe

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This recipe for Asparagus Gruyere Tart is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bunches of thin asparagus trimmed
1 pkg. (450 g) all butter puff pastry thawed
2 tbsp. Dijon mustard
1 1/2 cups shredded Gruyere cheese
1/2 tsp. coarsely cracked pepper
1 egg
1 tbsp. milk
Directions:
Directions:
Line 2 rimless baking sheets with parchment paper or grease them.
In steamer, cover and steam asparagus until tender-crisp, 3 minutes. Immediately place asparagus in ice water and then pat dry.
Unroll each pastry sheet onto prepared pan. If puff pastry is in small squares, separate and place squares to make a rectangle and join seams. Spread evenly with mustard leaving a 1 inch border. Arrange asparagus side by side alternating ends on mustard. Sprinkle with cheese and pepper.
In a small bowl, beat eggs with milk, lightly brush over pastry border.
Bake in top and bottom thirds of 450ºF oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly about 18 minutes.
Can be cut into any size portion and eaten warm or cool
Personal Notes:
Personal Notes:
This can be made ahead and set aside for up to six hours

 

 

 

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