Asparagus Tart

Asparagus Tart recipe pictures

Asparagus has long been one of my favorite vegetables. I usually just roast it in the oven with olive oil, garlic, salt and pepper. I will continue to prepare it that way, but sometimes you just need to change it up a bit. When I first saw this recipe I thought it looked good but I wasn’t sure if adding puff pastry and cheese would ruin perfectly good asparagus. I mean would I still taste the asparagus, or would it be more like bread and cheese with just a hint of asparagus? I wanted to be able to taste the asparagus! Luckily, adding puff pastry and cheese did not overpower the asparagus. It was still nice and crisp, but now it was even better because it was also cheesy!

I made this for the first time about 1.5 weeks ago. I have already made it 3 more times since then! It is that good! The first time I made it I used only gruyere.  It was good, but the cheese was a little too strong for me. The next 3 times I made it with a mix of gruyere and mozzarella. I much preferred it that way. I am sure you could use any combination of cheese if you don’t like gruyere. I brought this to 2 Easter parties that I attended and it was a hit with everyone. I think it looks like it might be hard to make, but really it couldn’t be easier. I let everyone believe that I slaved for hours preparing it though.

Asparagus Tart recipe pictures

Here is what you'll need

Asparagus Tart recipe pictures

Pierce with a fork

Asparagus Tart recipe pictures

Bake for 15 minutes, if it puffs up too much pierce it again

Asparagus Tart recipe pictures

Sprinkle with cheese

Asparagus Tart recipe pictures

Cover with asparagus

Asparagus Tart recipe pictures

Sprinkle with salt and pepper

Asparagus Tart recipe pictures

Drizzle with olive oil

Asparagus Tart recipe pictures

Brush with olive oil

Asparagus Tart recipe pictures

Bake for 15 more minutes

Asparagus Tart recipe pictures

Drizzle with balsamic vinegar

Asparagus Tart recipe pictures

Enjoy!

 

Comments

  1. says

    This looks very nice. I was thinking how easy it would be to make individual ones. Or even minis for hors d’oeuvres using only the tips and reserving the stems for another dish.

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