When I think of spring, the first things that comes to mind are tulips and asparagus, two of my favorite things!
Considering that asparagus is one of the healthiest foods, I tend to make it a lot while it is in season. Which means I have to get creative with recipes so that my family does not get tired of the precious vegetable! After seeing this tart in one of Martha’s Stewarts magazines, I knew it would be a keeper. I can almost guarantee that if the recipe has Gruyère in it, it is going to be a winner in my husband’s book. Anything that reminds him of home I guess.
This tart was so easy and took about 5 minutes to put together and 20 minutes to bake. Accompanied by a simple salad, this was a great quick flavorful lunch. It would also be a great tart for brunch!
- 1 sheet of puff pastry
- 1 cup shredded Gruyère cheese
- 1 pound asparagus
- 2 cloves fresh garlic , slice
- 1 tablespoon olive oil
- salt and pepper
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper or foil.
Unroll puff pastry onto the cookie sheet. Fold edges 1/2 an inch inward all the way around.
Sprinkle the puff pastry with shredded Gruyère.
Trim off the flat edges of the asparagus (about 1 inch off).
Lay asparagus onto cheese pastry.
Scatter sliced garlic over asparagus.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 15-20 minutes or until the edges start to brown.