This tart is the perfect weeknight dinner during the spring. It’s fast, it’s easy, and it’s relatively inexpensive, courtesy of one of my favorite seasonal vegetables. (The cleanup is also ridiculously fast and easy, always a winner in my book.)
When the first local asparagus hits the stores, it’s all I can do to not plan every meal around it. Let’s face it – it’s great, but it’s really not around all that long, making it extra special.
This tart combines three of my food loves: puff pastry, asparagus, and cheese. Add a glass of crisp white wine, and life is good. Even better…there’s still another sheet of puff pastry to have fun with!
adapted from Everyday Food: Great Food Fast
1 sheet frozen puff pastry (from a 17.3 ounce package), thawed
1 pound asparagus, trimmed to fit pastry
1 cup shredded Gruyere cheese
1 cup shredded Emmentaler cheese
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
salt & pepper
Preheat oven to 400*F. Line a large rimmed baking sheet with parchment.
Roll out puff pastry on a floured board to a 16×10 inch rectangle; trim uneven edges with a sharp knife or bench scraper. Transfer to prepared baking sheet. With a sharp knife, score a border 1 inch in from the edge of the dough. With a fork, prick the dough all over inside of that scored border. Bake until golden, 10-15 minutes.
Lightly brush the inside portion of the tart with half the olive oil. Sprinkle with gruyere and emmentaler inside the border, then arrange asparagus spears on pastry, alternating ends and tips. Brush asparagus with remaining olive oil, then season lightly with salt and pepper. Sprinkle with parmesan.
Bake until cheese is melted and asparagus is tender, about 15-20 minutes.