I bought some pencil thin Asparagus at the Farmers Market and wanted to make something special. I remembered seeing a Tart on Closet Cookings website and it looked amazing.
I used plain Dijon Mustard rather than Honey Dijon, the sweet element did not appeal to me. It was quite easy, beautiful and tasty!
I used plain Dijon Mustard rather than Honey Dijon, the sweet element did not appeal to me. It was quite easy, beautiful and tasty!
Notes for next time: If using larger Asparagus, par cook them first, cook at a lower temp for a few minutes longer, add more seasoning of some kind; Balsamic Vinegar would be excellent dribbled on top right out of the oven.
Ingredients:
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoon Dijon mustard
2 cups Gruyere (grated)
1 pound asparagus (cleaned and trimmed)
salt and pepper to taste
1 tablespoon olive oil
Directions:
1. Roll the puff pastry out to a 16x10 inch rectangle.
2. Score a line around the puff pastry 1 inch from the edge.
3. Brush the mustard around the inside of the cut.
4. Sprinkle the cheese over the mustard.
5. Arrange the asparagus in a single layer over the cheese. (I also brushed the Asparagus with a bit of Olive Oil so it would not dry out)
6. Season with salt and pepper.
7. Brush the outside inch of the pastry with the oil.
8. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes
Ingredients:
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoon Dijon mustard
2 cups Gruyere (grated)
1 pound asparagus (cleaned and trimmed)
salt and pepper to taste
1 tablespoon olive oil
Directions:
1. Roll the puff pastry out to a 16x10 inch rectangle.
2. Score a line around the puff pastry 1 inch from the edge.
3. Brush the mustard around the inside of the cut.
4. Sprinkle the cheese over the mustard.
5. Arrange the asparagus in a single layer over the cheese. (I also brushed the Asparagus with a bit of Olive Oil so it would not dry out)
6. Season with salt and pepper.
7. Brush the outside inch of the pastry with the oil.
8. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes
15 comments:
This looks so good, fancy even, but sounds so easy to make. Great job cheryl! I must try this!
This really looks delicious and the surprise is that it is not that all hard to do. That's a good thing :-). I hope you are having a wonderful day. Blessings...Mary
Well ain't you Miss Fancy Pants! I love it!
It looks wonderful Cheryl!
Wow, what an awesome tart...love the way you presented...yummie!
Love it! But, my hubby would HATE it. He hates veggies, especially Asparagus.
Looks wonderful, to me!
Good to see you back. Woof!
Hi Cheryl,
I've missed you too, I'm so glad you decided to keep blogging. I love this tart, it looks spectacular. Keep on truckin' sweetie. x
Your asparagus tart looks great! Just look at the height on the puff pastry!
Looks really good Cheryl! I love asparagus and it seems nice and simple too!
Tarts are like pies, so I would like this. :)
Cheryl, that is one show stopping dish! I could eat the whole thing.
your tart is positively beautiful!! thanks so much for sharing!
ooh-la-la! even though i don't really like asparagus, i can't deny how much it delivers on appearance, especially when displayed like this. excellent work, cheryl!
Had to use lactose-free swiss and no mustard, but still excellent.
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