RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ
This lovely Asparagus Gruyere Tart is the perfect side dish for a special occasion, and it can be served all year long! The recipe is easy and adaptable using your vegetable of choice. Bon appétit!
Asparagus Gruyere Tart
Flour, for work surface
1 sheet frozen puff pastry
2 Cups Gruyere cheese, shredded
1.5 pounds medium to thick asparagus
1 tablespoon olive oil
Salt & Pepper
Preheat oven to 400F.
On a floured surface, roll the thawed puff pastry into a 16" x 10" rectangle. Trim uneven edges. Place pastry on a baking sheet. Using a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside dough inside the markings at the 1/2 inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Gruyere can be substituted for Fontina, Feta or goat cheese.