Name: Asparagus tart
Prep time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 oz puff pastry sheet; 6 oz gruyere cheese; 1 shallot; 2 eggs; 3 Tbsp milk; 1 Tbsp dijon mustard; to taste salt and pepper; to taste cayenne; 1 lb asparagus; 1 Tbsp olive oil

Asparagus Tart

4 servings

25 min active time

50 min total time

4.0 (1 vote)

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Ingredients

Unit system

	8 oz
	6 oz can mix with emmental or fontina
	1 minced
	2
	3 Tbsp
	1 Tbsp
	to taste
	to taste
	1 lb trimmed
	1 Tbsp

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

594

30%

Total Fat

42 g

53%

Cholesterol

151 mg

50%

Sodium

670 mg

29%

Total Carbohydrates

33 g

12%

Fiber

3.8 g

13%

Total Sugar

3.9 g

Proteins

23 g

47%

Calcium

496 mg

38%

Iron

4.7 mg

26%

Potassium

389 mg

Vitamin D

1.00 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Prepare The Dough
- 1Preheat oven to 400F.
- 2Place the puff pastry sheet on a silicon mat or parchemin paper. Roll over the edges (1/2 to 3/4 inch) with your finger to create a crust. Prick the center with a fork.
- 3Cook in the oven for 10 to 15 minutes. It should be puffed up and starting to brown.
- 4Gently press down the middle with the back of a fork, to flatten it out.
Filling
- 1In a mixing bowl, beat the eggs. Add the grated cheese, minced shallots, milk and mustard.
- 2Season with salt, pepper and cayenne.
Topping And Assembly
- 1Bring a pan of water to a boil. Cook the asparagus for ~2 minutes. Transfer to ice water to stop the cooking. After a minute or so, drain the cold water. Toss with a splash of olive oil.
- 2Spread the cheese mixture on the puff pastry.
- 3Top with the asparagus.
- 4Bake for 15 to 20 minutes, or until the cheese mixture puffed a bit.
- 5Let it cool and set. Serve warm, room temperature or even cold!