Normally I’m not a fan of store bought pastry dough but I will never have the time to make my own puff pastry. Sorry people, it’s time-consuming!!! So I picked up a package at the supermarket and tried out a recipe from Martha Stewart for a super-simple asparagus tart to celebrate the start of Spring.
I put my own small spin on it by blanching and cutting the asparagus lengthwise then alternating the cut side up and down to create a striped effect. Really simple but I found it to be so elegant!
Steps to Make This Tart
1. Preheat to 400 degrees F. Flour a surface. Roll out a sheet of puff pastry. Using a ruler, trim the pastry into a square. Transfer to a baking sheet with parchment paper. Score the dough about 1 inch from the edge.
2. Using a fork, pierce the inside of the scored square. Bake the shell for about 10 minutes.
3. Trim the bottoms of the asparagus. Blanch the trimmed asparagus spears in boiling water for 1 minute.
4. Grate about 1/2 cup cheese.
5. Add the shredded gruyere.
6. Use a sharp knife to split the spears in half.
7. Arrange the asparagus spears so that they alternate ends and tips, flipped inside and out.
8. Brush with olive oil and sprinkle sea salt.
9. Bake for 15-20 min. Cut to serve.
IF YOU ENJOYED THIS RECIPE THEN TRY SOME OF THESE OUT
Sole With a Cheesy Spinach Filling
If you’ve tried this recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Asparagus Tart
Ingredients
INGREDIENTS
- 1 sheet puff pastry
- 1 bunch of asparagus
- ½ cup gruyere cheese 120ml, shredded
- sprinkle of sea salt
- 1 tsp olive oil
Instructions
INSTRUCTIONS
- Preheat to 400 degrees F.
- Flour a surface. Roll out a sheet of puff pastry.
- Using a ruler, trim the pastry into a square.
- Transfer to a baking sheet with parchment paper.
- Score the dough about 1 inch from the edge.
- Using a fork, pierce the inside of the scored square.
- Bake the shell for about 10 minutes.
- Trim the bottoms of the asparagus.
- Blanch the trimmed asparagus spears in boiling water for 1 minute.
- Use a sharp knife to split the spears in half.
- Grate about 1/2 cup cheese.
- Take the pastry shell out of the oven and add the shredded gruyere.
- Arrange the asparagus spears so that they alternate ends and tips, flipped inside and out.
- Brush with olive oil and sprinkle sea salt.
- Bake for 15-20 min.
