Asparagus and Gruyere Tart
This delightful asparagus and Gruyere tart features a crispy puff pastry crust, melted Gruyere cheese, and roasted asparagus, all seasoned to perfection.
This delightful asparagus and Gruyere tart features a crispy puff pastry crust, melted Gruyere cheese, and roasted asparagus, all seasoned to perfection.
- Carbohydrate 60.986215989811 g
- Cholesterol 62.37 mg
- Fat 66.779857711972 g
- Fiber 4.46635983128101 g
- Protein 28.789778035665 g
- Saturated Fat 17.6440852370877 g
- Serving Size 1 1 Serving (301g)
- Sodium 606.266980251879 mg
- Sugar 56.51985615853 g
- Trans Fat 3.38551017778734 g
- Calories 953 calories
Step-by-step
- Roll the puff pastry out to a 16x10 inch rectangle.
- Score a line around the puff pastry 1 inch from the edge.
- Brush the mustard around the inside of the cut.
- Sprinkle the cheese over the mustard.
- Arrange the asparagus in a single layer over the cheese.
- Season with salt and pepper.
- Brush the outside inch of the pastry with the oil.
- Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.
Operating within a strict thirty-five minute total timeframe requires pre-rolling laminated dough while it remains refrigerator-cold, preventing the butter layers from melting prematurely on the counter. Puff pastry relies on trapped water vapor turning to steam inside a hot oven to force distinct layers apart, yielding a shatteringly crisp exterior when exposed to a steady four hundred degree Fahrenheit environment. Scoring the perimeter one inch inward creates a natural border that rises independently while trapping the filling securely in the center.
Gruyere cheese brings natural glutamates and high moisture content that melt into a rich, savory barrier protecting the pastry base from moisture released by the green stalks during baking. Mustard adds necessary acetic acid to cut through the heavy butter fats of both the pastry and the aged cheese, balancing the palate.
Alternative vegetables like thinly sliced zucchini or blanched broccolini can replace the asparagus spears during off-seasons without altering the fundamental baking mechanics.
