Asparagus Gruyere Tart

Asparagus Gruyere Tart Image by: Asparagus Gruyere Tart Author: Canadian Living

Simple to make and stunning to look at, this spring tart offers a vegetarian option.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2006

Ingredients

Method

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.

Nutritional facts Per serving: about

  • Sodium 211 mg
  • Protein 8 g
  • Calories 228.0
  • Total fat 14 g
  • Cholesterol 46 mg
  • Saturated fat 7 g
  • Total carbohydrate 17 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus Gruyere Tart

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