Best Asparagus Gruyere Tart Recipes

ASPARAGUS GRUYERE TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 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.

ASPARAGUS AND GRUYèRE TART

Steps:

• Make crust:
• Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
• Prepare filling while shell cools:
• Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
• Top filling and bake tart:
• Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
• Bake tart in middle of oven until custard is set, about 20 minutes.
• Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.

ASPARAGUS GRUYERE TART

Steps:

• Blanch asparagus (just till it turns bright green) and chill in ice water.
• Unroll thawed puff pastry sheet on baking sheet.
• Brush with mustard, leave a 1" border.
• Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
• Sprinkle with cheese & pepper.
• Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
• Bake at 450 for about 15 - 20 minutes, till puffed & pastry is browned.
• Cut down the middle through the asparagus spears, then across to make 8 or 10 pieces.

ASPARAGUS AND GRUYERE TART

Steps:

• Roll out the puff pastry sheet to a 16 x 10 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 400 degree oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.

ASPARAGUS GRUYERE TART

Steps:

• 1. Preheat oven to 400 degrees. Flour surface and roll puff pastry out into a 12 X 7 inch rectangle. (You can adjust it for your dish)
• 2. With a sharp knife, cut 1 inch in from the edges every 1/2 inch over so you can braid the edges over for prettiness or leave straight as it keeps from puffing up too much.
• 3. Bake until very lightly golden about 10-15 minutes depending on your oven. Watch it carefully!
• 4. Remove from oven, sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit across the shell in a single layer. I alternate ends and tips sometimes. Brush with oil, season with salt & pepper and bake until tender 20 to 25 minutes. I will use Sherry Parfait's method of pre-cooking spears in olive oil in a skillet, just a little first to soften them before I bake them.

ASPARAGUS, LEEK & GRUYERE TART IN TARRAGON SAVORY CUSTARD

Steps:

• Make pastry.
• Mix together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
• Make filling while pastry chills.
• Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
• Cook asparagus in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Set 6 or so pieces of the asparagus aside for decoration, if you choose to.
• Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in remainder of sliced asparagus and 1/4 teaspoon pepper and quickly remove from heat.
• Finish filling and assemble and bake tart.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside 10" tart pan, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
• Whisk together cream, 2 eggs, tarragon, leeks and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon asparagus into shell, spreading evenly, then pour cream mixture over asparagus.
• Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter 6 or so asparagus tips set aside earlier over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
• Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.

ASPARAGUS RICOTTA TART WITH GRUYERE CHEESE

Steps:

• Preheat oven to 400. Roll out pastry on floured surface to 13x10 inch rectangle. Cut off 1/2 inch wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere. Brush border with egg, reserve remaining egg. Transfer to baking sheet and chill while preparing filling. Steam asparagus till crisp-tender, about 3 minutes. Trnasfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops. set aside. Coarsely puree remaining asparagus in food processor. Add remaining egg, ricotta, 3 tsp oil, and salt. process until thick puree forms. Transfer to bowl. Stir in salami and 1/3 cup cheese. season with pepper. Spread mixture over pastry. Sprinkle with remaining cheese. Toss asparagus tips with remaining oil and arrange over filling. Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

ASPARAGUS GRUYERE TART

Steps:

• Line 2 baking sheets with parchment paper or grease well.
• Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes.
• Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside.
• Roll out each pastry sheet to fit the baking sheet, place on prepared pans.
• Spread evenly with mustard, leaving 1 inch border around the edges.
• Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper.
• In a small bowl, beat egg with milk; lightly brush over the pastry border.
• Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes.
• To serve: cut each tart into 6 pieces, serve warm or cold.

ASPARAGUS GRUYERE TART

Steps:

• Preheat oven to 400°. Roll the pastry into a 16-by-10 inch rectangle and place on a parchment-lined baking sheet.
• Lightly score the dough with a knife 1-inch from the edges to form a rectangular outer edge. With a fork, pierce the dough inside the edge at half-inch intervals. Bake until golden, about 15 minutes.
• Remove the pastry from the oven to scatter the cheese on top. Alternate the asparagus tip to end in a single layer on the cheese.
• Brush with oil and season to taste. Bake until asparagus is tender, which will take about 20 to 25 minutes.

ASPARAGUS GRUYERE TART

Steps:

• Step 1 Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. Step 2 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

ASPARAGUS TART WITH GRUYERE CHEESE30

Steps:

• Pastry: Put flour, salt, butter and cheese in a food processor and pulse to form coarse crumbs. Combine the egg and 1 tablespoon of water and pulse again until the dough just starts to come together. Only add extra water if necessary. Tip onto surface and gently form into a large 23 cm flat disc with hands. Wrap in plastic wrap and chill or freeze until firm. Preheat oven to 180 c. Topping: Combine ingredients in bowl, season and spread evenly over pastry. Asparagus: Snap tough ends off the asparagus, and discard. Toss the asparagus with a little olive oil, salt and pepper. Arrange the spears with the tips facing out,likes the spokes of a wheel, trimming asparagus to fit. Grate over a little Parmesan. Bake 15 mins until the pastry is golden and crisp. To Serve: Transfer to flat plate. Garnish with extra parmesan shavings, olive oil and a grind of pepper. Serve warm.

ASPARAGUS GRUYERE TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 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.

ASPARAGUS GRUYERE TART RECIPE -- YANKEE MAGAZINE

Steps:

• Instructions Preheat oven to 400°F. On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges. Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes. Remove the pastry shell from the oven and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over the cheese, alternating ends and tips. Brush with olive oil and season to taste with salt and pepper. Bake until the asparagus is tender, 15-20 minutes. Additional Notes: If you like, feel free to substitute 1/3 of the Gruyere with Parmesan.