Easy Asparagus Tart

By susanp924

Flaky puff pastry, tangy Dijon mustard, nutty Gruyère cheese, and beautifully roasted asparagus stalks make for a springtime appetizer or brunch dish that tastes as good as it looks.

Ingredients

• ◦1 sheet frozen puff pastry, thawed in refrigerator overnight
• ◦1 – 2 tablespoons Dijon mustard
• ◦2 cups shredded Gruyère cheese (about 5 or 6 ounces)
• ◦1 1/4 pounds asparagus stalks, trimmed to fit length of pastry
• ◦Extra-virgin olive oil
• ◦Kosher salt and freshly ground pepper

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1.Preheat the oven to 400 degrees F.
2.Roll pastry into a 10- x 16-inch rectangle on a clean, lightly floured surface. Be gentle, taking care that the pastry doesn’t stick to the surface or rolling pin – adding more flour as necessary.
3.Transfer pastry to a rimless baking sheet, or a regular baking sheet turned upside-down, that has been lined with parchment paper. Brush any excess flour away. Trim any uneven edges with a pizza cutter. Using a paring knife, score a 1-inch border around the edge of the pastry. This will make your crust. Use a fork to prick the inside of the tart all over to allow the steam to escape and prevent bubbling.
4.Bake pastry for 10 – 12 minutes until golden. This will ensure that the toppings don’t make it soggy.
5.Remove pastry from the oven. (If it has puffed up at all, use the back of a spoon or a spatula to press the middle down so that it’s even and you can easily add your toppings.) Brush mustard evenly over the top to coat. Scatter cheese evenly on top of the mustard. Spread the asparagus across the top, placing half in one direction and half in the other – so that each bite gets a mix of the tops and bottoms of the stalks. Drizzle the asparagus with olive oil and season with salt and pepper.
6.Return the tart to the oven and bake until asparagus is easily pierced with a fork, about 20 minutes.
7.Slice into squares using your pizza cutter and serve warm or at room temperature