This Asparagus and Gruyère Tart is one of our favorite ways to enjoy fresh asparagus. Built on a sheet of buttery puff pastry and topped with a seasoned Gruyère cheese mixture, fresh asparagus spears, and a drizzle of our Traditional Balsamic Vinegar, it's elegant enough for a brunch or dinner party and easy enough for a weeknight. Our French Herb & Mustard Rub does a lot of the heavy lifting in the flavor department.
This Asparagus and Gruyère Tart is one of our favorite ways to enjoy fresh asparagus. Built on a sheet of buttery puff pastry and topped with a seasoned Gruyère cheese mixture, fresh asparagus spears, and a drizzle of our Traditional Balsamic Vine...
Author:
Rory
Ingredients
1 Sheet Frozen Puff Pastry, thawed according to package directions
On floured surface, roll the puff pastry into a rectangle that is about 11” x 14”. Transfer rolled-out puff pastry to a baking sheet lined with parchment paper.
In a small bowl, combine the French Herb & Mustard Rub with the shredded Gruyère cheese. Toss a few times to make sure the spice is evenly distributed throughout.
Sprinkle one cup of the seasoned cheese mixture over the pastry sheet, leaving about a half inch around the edge. Arrange the trimmed asparagus spears on the pastry, then top with the remaining cheese mixture.
Beat together the egg and water and use the mixture to brush the edge of the pastry sheet.
Bake dish until cheese is nicely melted and the exposed edges of the pastry are golden, about 20 minutes. Remove the baking sheet from the oven and allow to cool for a few minutes.
Transfer the tart to a serving platter and drizzle with Traditional Balsamic Vinegar just before serving.
