Asparagus Gruyere Tart
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Asparagus Gruyere Tart
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 228 |
| pro | 8 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 46 mg |
| sodium | 211 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 11 |
| vit A | 12 |
| vit C | 10 |
| folate | 37 |
Simple to make and stunning to look at, this spring tart offers a vegetarian option.
Ingredients
-
2 bunches (1 lb/500 g each) thin asparagus, trimmed
1 pkg (450 g) all-butter puff_pastry, thawed
2 tbsp (25 mL) Dijon_mustard
1-1/2 cups (375 mL) shredded Gruyere cheese
1/2 tsp (2 mL) coarsely cracked pepper
1 egg
1 tbsp (15 mL) milk
Preparation
Line 2 rimless baking sheets with parchment paper or grease. Set aside.
In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.
Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border. Arrange asparagus, side by side and alternating ends, on mustard; sprinkle with cheese and pepper.
In small bowl, beat egg with milk; lightly brush over pastry border. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.) Cut each into 6 pieces; serve warm or cool.
In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.
Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border. Arrange asparagus, side by side and alternating ends, on mustard; sprinkle with cheese and pepper.
In small bowl, beat egg with milk; lightly brush over pastry border. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.) Cut each into 6 pieces; serve warm or cool.
Source : Canadian Living Magazine: May 2006
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