Thursday, April 03, 2008

WFD? Asparagus Gruyère Tart for Spring


I keep a small pad of paper on the nightstand next to my bed for those occasional nights where my body is exhausted, but my mind can't seem to shut down.
Often some of my best menu ideas come as I am tossing and turning and so I jot them down for future reference in my notebook.

"What are you writing?" My husband will ask, knowing full well the answer.

"Oh, just a little menu planning" I'll say,
"How does this sound?"

and I'll rattle off to him a well-rounded cocktail menu for that upcoming wedding shower I am helping out with or list a trio of desserts I want to make for that weekends' pot-luck with friends.

I realize this makes me sound really food-crazy, so I will reiterate that I occasionally menu-plan in bed and only when something genius comes to me and I don't want to forget it in the morning.

This asparagus and gruyère tart was jotted down in the notebook, underlined a few times, with the note next to it:

"A must-try for spring. Ideal for an elegant outdoor meal."

After making it this week, I would have to say it is ideal for several reasons.
First of all, it is ridiculously easy to make: if you can roll pastry and grate cheese, you can make this tart.
Secondly, it's mighty tasty: what's not to love about flaky pastry, a good strong cheese and toothsome spring asparagus?
Thirdly, look how pretty it is!


You'll find the original recipe here with a how-to video that I fell asleep while watching.

Asparagus Gruyère Tart

Flour, for work surface
1 sheet frozen puff pastry

5 1/2 ounces (2 cups) Gruyère 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 16-by-10-inch rectangle. 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 Gruyère. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyère, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes

29 comments:

Hit Pay Dirt said...

Oh my goodness Aimee - those photos are gorgeous and the tart looks divine! It won't be long until I can get my hands on some local asparagus and that's when I will definitely be trying this recipe. The gruyere should be a great match for the asparagus!

Bellini Valli said...

Your photos make this jump off the page Aimee. This does sound like something I should be trying soon:D

Lydia (The Perfect Pantry) said...

This tart has become one of the staples in my repertoire -- in fact, I think it's the only recipe I ever saved from Everyday Food!

Peter M said...

Aimee, she's a beauty and I know you measured the asparagus before cutting them to size for the tart.

ronnissweettooth said...

"a how-to video that I fell asleep while watching."

That made me laugh out loud! And this is an excellent tart. I made it for Easter and it was very well received.

LyB said...

Aimée, that is one gorgeous tart! I just love asparagus, and Gruyère and flaky pastry so this is the perfect recipe, in my opinion!

Patricia Scarpin said...

Aimée, it looks really beautiful, you are right! I'm a sucker for anything puff pastry, and I also love asparagus... A girl after my own heart!

Deborah said...

This is such a beautiful tart!

RecipeGirl said...

So easy and yummy. Gruyere + Asparagus YUUM!! perfect for spring- and a great photo too!

Toni said...

That looks great. I'm thinking of making it for a teacher's pot luck that school parents have to prepare. Is it served warm or could I serve it at room temp?

Kevin said...

That looks really good!

Karen said...

Beautiful! This looks like the perfect spring time dish.

Karen said...

Okay, the second I saw this post I knew I had to add you to my reader. Beautiful photos and great recipes! Love it!

chriesi said...

Oh that is great! I am gonna try it soon!

winedeb said...

My kind of tart! I do not have to make dough! And your photos make me want to try this now! I am sitting here now deciding what wine I will have with it! Nice job! Hope your crew is doing well!

Paige said...

That's like my mind at night too, but I'm usually not planning menus.

That tart really does look simple with great results! I happen to have some asparagus (I've never made it before) because I figured I'd buy the seasonal vegetable. Now I just need me some cheese...

Kate said...

This is simply beautiful and I'd LOVE it for a Spring Lunch. I'm making this for sure. Thank you.

Aimée said...

Hi Toni- Welcome to UtHC! This tart would be great for a pot-luck, only don't chill it. Serve it room temp or warm and it will be just fine.

Hi Karen- Thanks for dropping by!

Hi Chriesi- Welcome to UtHC!

Hi Paige- Thanks for your visit and comment. Hope to see you around.

Hi Kate- welcome! Hope you enjoy the recipe...

Cookie baker Lynn said...

That is beautiful. How do you find the time for this "elegant" dining?

David Hall said...

Hi Aimée

You are the same as me! Always waking up with a recipe on my mind. Hee hee.

As for asparagus, our season is about to begin and I am getting very excited as it is my fave vegetable. Thanks for this recipe, one I am going to try.

Regards
David

Emeline said...

Aren't you a clever one!!
Great idea, I am totally stealing it- as you know I'm quite tired of roasting veggies!
I hope things at home are going well... !

Culinary Cowgirl said...

Lol...I keep a notebook in my purse :) Great tart. Asparagus works so well for dishes like this.

Marie said...

Wonderful pictures! I've been making this delicious tart for years. It's so easy and always very impressive when it's done! Yours looks fabulous!

Tammy said...

This looks incredible. So beautiful, elegant and delicious. I am all about the asparagus.

Emeline said...

okay mine way uglier than yours... but tasted great AND please my Mateo. You get props for that. He's been eating cream cheese and crackers for weeks now!

Tartelette said...

The middle picture is just perfect! Makes me so hungry!

Tiff said...

The photos of tart are great! I am a food stylist and stay at home mom who has just started a food blog as well. The photos I have taken myself are no match. I'll try a white background next time. However I have no prof. training. I work with photographers and am better suited to whats in front of the camera. I will make this tart. Its lovely and I cannot wait for asparagus season and spring generally. Dressing my kids for every outing has long become tedious.

Tiffany Rieder said...

let me try that again

kellypea said...

Really gorgeous and sounds delicious. Cannot wait to try this. Love asparagus and always looking for new ideas.

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