This Asparagus Gruyere Tart is perfect and amazing. Makes for a delightful starter or principle dish. It's likewise excessively EASY to make! You must attempt this! This excessively simple and totally flavorful Asparagus Gruyere Tart.
Possibly it was the otherworldly, excellent asparagus that roused me. That was calling my name. Possibly this is on the grounds that it's spring and the climate is beginning to heat up again and I lack the capacity to deal with delay. I lack the capacity to deal with muddled and sloppy. I need to be my best self this spring. Addition the helpful music directly here. Furthermore, this asparagus gruyere tart kinda gave me trust that I can do it. What's more, you can as well.
TIP: I basically leave my solidified puff baked good in the cooler to defrost medium-term. At that point, it's prepared to utilize the following day. In the event that you don't have the nectar dijon mustard with balsamic vinegar, utilize 1 to 2 tablespoons of dijon mustard OR attempt nectar dijon mustard and present with some balsamic vinegar or balsamic coating before serving. Likewise, if needing to make a bigger tart, basically consolidate TWO sheets of puff baked good yet you can likewise simply heat ONE whenever wanted. Watch the video to perceive how. You can likewise include peas and pea shoots this tart for significantly all the more spring goodness!
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Ingredients
For the tart:
- 1 to 2 sheets frozen puff pastry defrosted
- 1 to 2 tablespoons honey dijon mustard with balsamic vinegar or plain dijon mustard
- 2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like)
- 1 1/2 pounds medium asparagus trimmed*
- fresh or frozen peas if desired
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Additional toppings:
- Fresh lemon zest
- Balsamic glaze when serving
- Fresh pea shoots
Instructions
- Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
- Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that's what you have) and then sprinkle on the Gruyere cheese.
- *Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Sprinkle on the peas if using. Brush or lightly drizzle with olive oil, and season with salt and pepper.
- Bake until the spears are tender, for about 20 to 25 minutes. Watch your tart while in the oven! Remove from oven and let cool for a few minutes. Add additional toppings like the lemon zest to brighten the tart and some balsamic glaze if desired. Slice and serve and enjoy!
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