Is there any food that says spring more than asparagus? After a barren winter, the welcome green shoots remind you that summer is coming—hooray!
In celebration, I like to eat asparagus in as many forms as possible. Delicious prepared simply, it shines with just a little extra attention. Perhaps wrapped in prosciutto or turned into an Asparagus Gruyere Tart.
When I decided on this as my next asparagus dish, I debated how to make the higher sides. In my earlier Cheese Danish, I score a shallow line ½ inch or so in from the outside then perforate the center. But now I tried a new technique that I loved.
This time, I actually rolled out the crust slightly larger, then cut off thin strips to make the sides. I brushed the edges with beaten egg to adhere the side strips and poked the center with a fork as usual. Although I used a removable bottom tart pan, I’m pretty sure this would work right on a cookie sheet lined with parchment (which is how I do my Danish).
I made this tart twice—once with and once without prosciutto–and decided the latter won. The thyme was really the dominant accent so without a clear advantage to the prosciutto, I figure simpler is better.
I envisioned this dish as an appetizer. But in the end, we added a salad for a simple but seriously fun light dinner!
- 8 ounce puff pastry (one of two in the package)
- 1 egg beaten
- 4-5 large sprigs fresh thyme
- 1 cup grated gruyere, more if feeling indulgent
- ½ pound asparagus
- 1 teaspoon olive oil
- Salt pepper
- On a floured surface, roll out the puff pastry to about 11 x 9. Cut down to 11 x 7, then cut the smaller piece into four 1/2 inch strips for the sides (there will be a little extra). Brush the outside half inch of the rectangle with beaten egg then lay pastry strips on top. Prick the inside of the pastry crust with a fork (see pictures above).
- Sprinkle the inside of the crust with thyme leaves, avoiding the raised edges. Follow with grated gruyere.
- Remove tough ends from asparagus then cut asparagus to size. Arrange on top of the gruyere. Drizzle with olive oil, then add salt and pepper. Brush the edges of the pastry with more beaten egg.
- Bake at 400 F until crust is golden, about 20-25 minutes.
Delicious Dairy Recipes
- Asparagus Gruyere Tart by Art of Natural Living
- Beer and Brats Mac and Cheese by A Kitchen Hoor’s Adventures
- Beer Battered Deep Fried Cheese Curds by Cheese Curd In Paradise
- Best Oreo Milkshakes by Family Around the Table
- Cheese and Spinach Ravioli Casserole by A Day in the Life on the Farm
- Cookies and Cream Ice Cream by Simply Inspired Meals
- Individual Baked Macaroni and Cheese by Karen’s Kitchen Stories
- Marigold Petal and Matcha Panna Cotta by Culinary Adventures with Camilla
- Palestinian Preserved Labneh by Pandemonium Noshery
- Sour Cream and Spicy Cheddar Ranch Dip by Hezzi-D’s Books and Cooks
- Apple Smoked BBQ Sauce
- Mussels in Mushroom Cream Sauce