Asparagus Tart (Side or Appetizer)
Perfect side or appetizer for the holidays.
Ingredients
- 16-18 medium asparagus
- 2 tsp salt
- 1 sheet frozen puff pastry, thawed
- 1 TBS flour
- 2 TBS onion jam
- 8 oz gruyere cheese (or swiss cheese)
- 1/4 tsp cracked black pepper
- 2 TBS parmesan cheese, shredded
Instructions
To Prepare Puff Pastry
- Preheat oven to 400 degrees.
- Sprinkle 1 TBS flour onto clean work surface. Open on one puff pastry sheet that has been thawed per directions on back of package. Roll out pastry to double it's size, keeping rectangular shape. (10×15 inch size)
- Transfer pastry to a large (10×15 inch sheet pan covered with parchment.
- Use a sharp knife to score a 1 inch border along the 4 edges of dough. (DO NOT CUT ALL THE WAY THROUGH DOUGH.)
- Use a fork to pierce holes all over the inside dough. (DO NOT PIERCE HOLES ON THE EDGING OF DOUGH.)
- Bake in preheated oven for 6 minutes until lightly golden brown. Remove from oven. Take a spatula and press dough on the inside pastry to make a gulley.
To Prepare Asparagus
- This recipe calls for 16-18 asparagus. Break each asparagus at the point that it snaps. (Hold each end and bend to snap.) The bottom end is woody and should be thrown away. Keep the tip and middle part of asparagus.
- Rinse of asparagus. Place cleaned asparagus in a large pot of boiling water seasoned with 2 tsp of salt. Blanch for 2 minutes. Remove asparagus and place into a colander. Run under cold water to stop the cooking process and cool the asparagus. Pat dry with a paper towel.
Making the Asparagus Tart
- Spread onion jam on the inside of tart, leaving the edges free. Smother the tart with the shredded gruyere cheese. Line the cooked asparagus across the cheese. I like to line them up head to toe, then toe to head.
- Brush the asparagus with olive or avocado oil. Crack black pepper on top and then sprinkle parmesan cheese on top.
- Beat egg and milk together and brush egg wash on the 4 edges of the pastry. Bake at 450 degrees until cheese has melted and pastry is golden brown.
- Cool for 2-3 minutes, then cut into serving sizes. Refrigerate leftovers for up to 4 days. Reheat at 300 degrees for 10 minutes.