Asparagus and Le Gruyère Tart
This asparagus and Le Gruyere AOP tart is the perfect item to bake for holiday brunches. It's a light, vegetarian addition that takes minutes to put together. Sharp, nutty gruyere pair perfectly with caramelized roasted asparagus stalks and a buttery, flaky pastry tart.
Total time
60 minutes
Ingredients
| 1 sheet | frozen puff pastry, thawed |
| 2 cups | Le Gruyère AOP cheese, shredded |
| 1 bunch | asparagus, ends trimmed |
| zest of one lemon | |
| 1 tsp | garlic powder |
| 1 tsp | kosher salt |
| cracked black pepper |
Instructions
- Preheat the oven to 400 F. Lightly flour a large cutting board or a smooth, clean counter and roll out the puff pastry. Roll the puff pastry out gently onto the surface until it is about 16x10 in inches.
- Transfer the dough to a parchment lined baking sheet. With a paring knife, gently score a 1 inch border around the dough's surface. With a fork, poke even holes all over the dough's surface, avoiding the outer scored edge.
- Bake the tart for 12-15 minutes or until golden.
- While the tart is baking prepare the asparagus. Trim the ends of the asparagus and toss together with olive oil, lemon zest, garlic powder, kosher salt and a few turns of freshly cracked black pepper.
- Remove the tart from the oven and sprinkle evenly with 1 ½ cups of gruyere cheese. Top the cheese with the asparagus spears in an even row. Top with the remaining gruyere cheese and continue to bake for 20-25 minutes or until the asparagus spears are tender and golden.
