Asparagus Gruyere Tart

Asparagus Gruyere Tart

This makes a great elegant appetiser for your next dinner party.


1 bunch (1 lb/500 g) asparagus, trimmed
½ pkg (225 g) puff pastry, thawed
1 Tbsp (15 mL) Dijon mustard
¾ cup (175 mL) grated Gruyere cheese
½ tsp (2 mL) fresh ground pepper
1 egg
1 Tbsp (15 mL) milk


Prep time: ,
Cook time: ,
Total time:


Makes: 6


Pre-heat oven to: 450°F (230°C)
Line baking sheet with parchment paper. In a steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes.
Chill in ice water bath and pat dry. Unroll pastry sheet onto prepared pan.
Spread evenly with mustard, leaving 1" (2.5 cm) border.
Then arrange asparagus by alternating ends on top of mustard; sprinkle with cheese and pepper.
Make an egg wash by beating egg with milk; lightly brush over pastry border.
Bake, rotating pan halfway through, until puffed and golden and cheese is bubbly, about 18 minutes.
Cut each into 6 pieces; serve warm or cool.
Makes one 10" square tart. Recipe can easily be doubled.


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Asparagus Gruyere Tart  Recipe
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