Guys. I’ve got something super-awesome for you today!
And, it’s super-easy. I even made a video to prove it.
This asparagus tart is what I like to call a “back-pocket” recipe. You won’t ever need a recipe again after you’ve made it once – and after watching it on video, you probably won’t even need a recipe on your first shot!
Yep, you can pull this one out of your back-pocket anytime you need it. And when might that be, exactly? Well, to start – Easter. This would make an outstanding choice as an Easter hors d’oeuvre, because Easter happens to fall in the springtime, when asparagus is at its lovely peak. It would be equally perfect for brunch with the girls, or even a simple lunch with your better half and a bottle of your favorite white on a gorgeous spring day.
This tart is so impressive and pretty, and what’s even better than that? It tastes delicious, too. Did I mention it’s easy to make? This is a triple-double-win, peeps.
The use of asparagus makes it quintessentially spring, but you could use this same idea with virtually any other vegetable and cheese combination. Roasted tomato and goat cheese in the summer, mushrooms and fontina in the winter … there are a lot of places you could take this one, for sure. Still, I’m of the opinion that this tart was made for asparagus, because the gorgeous stalks fit so perfectly on the pastry.
Some things are just meant to be.
- 1 sheet frozen puff pastry, thawed in refrigerator overnight
- 1 – 2 tablespoons Dijon mustard
- 2 cups shredded Gruyère cheese (about 5 or 6 ounces)
- 1¼ pounds asparagus stalks, trimmed to fit length of pastry
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Preheat the oven to 400 degrees F.
- Roll pastry into a 10- x 16-inch rectangle on a clean, lightly floured surface. Be gentle, taking care that the pastry doesn’t stick to the surface or rolling pin – adding more flour as necessary.
- Transfer pastry to a rimless baking sheet, or a regular baking sheet turned upside-down, that has been lined with parchment paper. Brush any excess flour away. Trim any uneven edges with a pizza cutter. Using a paring knife, score a 1-inch border around the edge of the pastry. This will make your crust. Use a fork to prick the inside of the tart all over to allow the steam to escape and prevent bubbling.
- Bake pastry for 10 – 12 minutes until golden. This will ensure that the toppings don’t make it soggy.
- Remove pastry from the oven. (If it has puffed up at all, use the back of a spoon or a spatula to press the middle down so that it’s even and you can easily add your toppings.) Brush mustard evenly over the top to coat. Scatter cheese evenly on top of the mustard. Spread the asparagus across the top, placing half in one direction and half in the other – so that each bite gets a mix of the tops and bottoms of the stalks. Drizzle the asparagus with olive oil and season with salt and pepper.
- Return the tart to the oven and bake until asparagus is easily pierced with a fork, about 20 minutes.
- Slice into squares using your pizza cutter and serve warm or at room temperature.