Friday, April 8, 2011

Asparagus-Gruyere Tart

One of the things I love about my roommate is that she indulges some pretty random food fantasies I have - and will often split the cost with me. What kind of crazy people buy cheese for $18.49/lb, you ask? We do! And we're NOT ASHAMED! Luckily you only need to buy a few ounces of it, and not a whole pound.

I saw this recipe on Martha Stewart years ago, but for some reason never had enough gumption to actually put the specialty cheese and puff pastry in my cart at the grocery store. Are you ever intimidated by certain things that look too fancy for you to make or buy? I am.

Well, surprise, surprise - it's as easy to throw a mini block of specialty cheese and a frozen puff pastry into the mix as it is your usual bananas and English muffins. And just as easy to make it into a fancy-schmancy tart. Especially when asparagus is in season and comes every week in your Bountiful Basket!

Asparagus-Gruyere Tart
modified from Martha

1 sheet frozen puff pastry
3 oz grated gruyere cheese
1 pound asparagus spears, washed and trimmed
1-2 tsp olive oil
salt and pepper

Defrost frozen pastry sheet according to package directions, and preheat the oven to 400 degrees. When thawed, place pastry sheet onto a foil-lined baking sheet prepared generously with cooking spray. 

Layer half the grated cheese onto the pastry, then place asparagus spears in a single layer over the tart shell, alternating ends and tips. Brush with oil, then sprinkle with remaining cheese and salt and pepper as desired. Bake until spears are tender and edges of shell are browned, about 20 minutes.

I used quite a bit less cheese and oil than Martha called for, and I didn't miss it. This was a super-rich and wonderfully indulgent treat. A bit high in calories, but hey, how often are you going to buy cheese that costs $18.49/lb?

1 comment:

  1. My mouth is watering just thinking about how delicious this was. Yum.