POT-FEY-YOU-TAY and other good stuff

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My new best friend:  frozen puff pastry
Asparagus Gruyere tart

1 sheet frozen puff pastry
2 cups (approx. 5 1/2 oz) Gruyere, Emmental or Swiss cheese shredded
1 1/2 lbs medium asparagus
1 tbl olive oil
salt and pepper

Pre heat the oven to 400 degrees.  On a lightly floured surface roll out the puff pastry sheet into a 16x10 inch rectangle.  Trim the edges if necessary and place on a baking sheet.  Using a sharp knife score the edges of the pastry 1 inch from the edge on all 4 sides.  Pierce the pastry sheet with a fork inside the markings at 1 inch intervals.  Bake until golden, approx 15 minutes.

Remove the pastry from the oven and sprinkle over top with the shredded cheese.  Trim the asparagus to fit in the tart and alternate tip and stem ends to cover the tart in a single layer.  Brush with olive oil and season with salt and pepper.  Bake until spears are tender, 15 to 20 minutes.  Allow to cool slightly before serving.  Serves 4-6 for lunch or appetizers

From Great Food Fast;  from the kitchens of Martha Stewart Living

This is such a great little recipe.  I found it on The Perfect Pantry blog.  Be sure to alternate the asparagus tips and tail ends so that when it is sliced you don't have pieces with just asparagus bottoms, which is what I did.  Soooo yummy
1 comment:
  1. Kelley,
    Happy sweet Easter to you and your family today too!
    I noticed your older posts when reading the Easter one....the pantry one I had never seen, and I had to laugh b/c you have an extensive cookbook collection like us....I too QUIT collecting them...although my husband still loves to grab one when we're at bargain places...
    then i noticed the older post w/the asparagus gruyere tart...i just made a copy and will make with my Easter dinner...
    thanks so much for sharing...
    All the best,
    Jeanette

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