Gruyère Asparagus Tart
This savoury tart combines the nutty richness of Gruyère cheese with the delicate freshness of tender asparagus spears. Served atop a flaky pastry crust, it is a delicious addition to your summer table.
How long will it take?
45 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 sheet frozen puff pastry, thawed
- 2 cups Gruyère cheese, grated
- 2 bunches asparagus
- 1 tbsp olive oil
- Salt
- Freshly ground black pepper
How do I make it?
- Preheat oven to 200C.
- Line a baking tray with baking paper.
- Roll pastry on a lightly floured surface into a rectangle approximately 40-centimetres x 25-centimetres in size. Trim edges to neaten them.
- Place pastry on lined baking tray. Use a knife to lightly score the pastry dough about 2 ½ centimetres in from the edges, to form a rectangle.
- Pierce dough inside the score lines with a fork, then bake for 15 minutes, or until golden.
- Remove from oven and sprinkle with grated Gruyère.
- Trim woody ends from asparagus and cut asparagus in half. Arrange asparagus on top of the Gruyere, then brush with olive oil and season with salt and pepper.
- Return to oven and bake until the cheese is golden and the asparagus is tender, about 20 minutes.
TOP TIPS
- Store leftovers in the fridge for up to 2 days or in the freezer for up to 2 months.
- Cut the tart into smaller pieces for a tasty canape with drinks.
