Skinny Asparagus And Gruyere Tart
This delightful puff pastry asparagus tart is a simple yet elegant dish that is perfect for any occasion. With layers of gooey Gruyere and Parmesan cheese nestled between fresh, tender asparagus spears, all encased in flaky puff pastry, this tart is as visually stunning as it is delicious. A drizzle of olive oil adds richness, while a sprinkle of salt, black pepper, lemon zest, and juice brightens up the flavors. Serve this tart warm, straight from the oven, and watch it disappear in no time.
— Constant Cookbook
Ingredients
- 1 piece of Puff Pastry (store bought is totally fine)
- 1/2 cup Gruyere, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 bundle skinny asparagus
- 1 tbsp olive oil
- 1 piece of Puff Pastry (store bought is totally fine)
- 1/2 cup Gruyere, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 bundle skinny asparagus
- 1 tbsp olive oil
- Sea salt
- Crushed Black pepper
Instructions
- Preheat oven to 400 degrees F.
- Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
- Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk
- Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems. Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.
- Sprinkle with salt, black pepper, lemon zest and juice and peas hoots before serving.
Nutrition
- Calories: 491 kcal
- Carbohydrate Content: 35 g
- Protein Content: 14 g
- Fat Content: 34 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 22 mg
- Sodium Content: 373 mg
- Fiber Content: 4 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 22 g
- Serving Size: 1 serving
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