This stunning, and astonishingly easy asparagus and gruyere tart, brings out the best of spring flavours. It's a deliciously light entrée for a busy weeknight, or an impressive appetizer or side for entertaining. If you haven't worked much with puff pastry, I suggest you read through the "puff pastry tips" in the notes section.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 8pieces
Ingredients
1frozen sheet puff pastrythawed overnight in refrigerator (see notes)
3tablespoonsdijon mustard
3tablespoonscrème fraîche(optional, but delicious)
2cupsgrated gruyere cheese
1/2cupgrated parmesan cheesedivided
1 1/2 poundsmedium-thin asparagus (I used about 25)tough ends trimmed
1tablespoonolive oil
Kosher salt and fresh ground pepperto taste
1egg, mixed with 1 teaspoon waterfor brushing
Instructions
Preheat oven to 425ºF.
On a lightly floured piece of parchment paper, roll out the puff pastry to a 10×15-inch rectangle (no need to be too precise). Transfer the pastry and the parchment to a baking sheet. Lightly score a 1-inch border around the edges (alternatively, simply leave a one inch border when topping). Using a fork, lightly prick the puff pastry inside the scored marking.
In a small bowl, mix the dijon mustard and crème fraîche until combined. Spread the mixture evenly inside the scored border. Sprinkle the grated gruyere and half of the Parmesan cheese over top.
Arrange the asparagus spears on top of the cheese, alternating ends and tips and drizzle with 1 tablespoon olive oil. Season with salt and pepper to taste and sprinkle the remaining Parmesan over top.
Brush the edge of the tart with the egg wash and bake until pastry is puffed and golden and asparagus are crisp-tender, about 20 to 25 minutes.
Notes
Defrost the puff pastry overnightIt really is best to thaw the puff pastry in the fridge overnight so that it becomes pliable and easier to roll out. If you don't have time to do this, you can leave it on the counter for about 1 to 2 hours or until thawed. If the dough feels warm or too soft, place it in the fridge until chilled, about 20 minutes.
Puff Pastry Tips
Defrost the puff pastry overnight: It really is best to thaw the puff pastry in the fridge overnight so that it becomes pliable and easier to roll out. If you don't have time to do this, you can leave it on the counter for about 1 to 2 hours or until thawed. If the dough feels warm or too soft, place it in the fridge until chilled, about 20 minutes.
Don't roll out a warm puff pastry sheet: The sheet of puff pastry needs to be thawed but still cold or it will become a sticky mess, making rolling it out very difficult.
Unroll carefully: Gently unroll the puff pastry so it doesn't tear. If it is still frozen in some parts, let it sit a little longer so it rolls out without tearing.
Score the puff pastry very lightly: Use a sharp knife to score the puff pastry. Just be careful to use a very light hand so you don't cut right through. If this makes you too nervous, just pass on the scoring. Your tart may not have a perfect-looking puffy border, but it will bake up just fine and look great.
Use a fork to lightly prick the pastry in the centre: This prevents the pastry from bubbling and puffing up too much.
Use a pastry brush to brush off excess flour: Once you roll out the puff pastry, use a dry pastry brush to brush off any excess flour. If you don't have a pastry brush, use your hands or a clean towel to brush some of it off. That said, don't stress too much about it, better to have a bit of flour remaining than to tear the pastry sheet.
Roll the puff pastry out on parchment paper: I like to roll out the sheet of puff pasty on a piece of parchment paper that will fit a baking sheet. This allows for an easy transfer of the rolled out pastry to the baking sheet.