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Asparagus Gruyère Tart
Recipes
Asparagus Gruyère Tart
8 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 1 sheet frozen puff pastry
  • 4 oz Gruyère cheese
  • All-purpose flour, for dusting
  • ⅓ cup sour cream (or crème fraiche)
  • 1 lb fresh asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Set pastry sheet out to thaw. Preheat oven to 400°F. Shred cheese (1 cup).
    2. Dust work surface with flour, then roll out pastry sheet to 16- x 10-inch rectangle. Trim uneven edges and place dough on baking sheet. Use sharp knife to lightly score rectangle around perimeter of pastry sheet 1 inch from edges. Pierce dough with a fork at ½-inch intervals inside rectangle. Bake 10 minutes.
    3. Let pastry stand to cool slightly; brush sour cream inside border and sprinkle with cheese. Trim bottoms of asparagus so spears fit crosswise inside pastry; arrange in single layer over cheese, alternating ends and tips. Drizzle with oil; season with salt and pepper. Bake 10–12 minutes until asparagus is tender. Cut tart into squares and serve.

Amount per ⅛ recipe serving: Calories 220, Total Fat 16g, Sat Fat 8g, Trans Fat 0g, Chol 20mg, Sodium 280mg, Total Carb 17g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 2%