Looking for a sophisticated, visually pleasing appetizer? Martha Stewart does it again with her take on the traditional brunch bite, Asparagus and Gruyere Tart. Flakey puff pastry is topped with nutty Gruyere cheese and adorned with artistically arranged asparagus. I’m not sure there is anything made with puff pastry that I am not a fan of and this work of art is no exception. A fancy looking tart, that couldn’t be more simple will definitely have a spot on my Easter brunch table for years to come.
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
- Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 10 by 10-inch square. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Recipe from: MARTHA STEWART LIVING