Asparagus Gruyere Tart
Juni 24, 2019
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That dreaded walk of shame.
You might know that walk. And maybe you have to endure that walk pretty frequently like myself. I’m talking about whenever I’m late for something. Walking in late. With my head slightly down.
At church. At pre-school when I drop off Madeline late. At Madeline’s ballet class. Sometimes, when meeting friends.
I’m almost always running late, which I hate. This is something I am constantly working on. Some days/weeks are great but some days/weeks, it’s bad. Like having your daughter late to pre-school everyday, three days in a row.
Asparagus Gruyere Tart
TIP: I simply leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it's ready to use the next day. If you don't have the honey dijon mustard with balsamic vinegar, use 1 to 2 tablespoons of dijon mustard OR try honey dijon mustard and serve with some balsamic vinegar or balsamic glaze before serving. Also, if wanting to make a larger tart, simply combine TWO sheets of puff pastry but you can also just bake ONE if desired. Watch the video to see how. You can also add peas and pea shoots on this tart for even more spring goodness!
Ingredients
For the tart:
1 to 2 sheets frozen puff pastry defrosted
1 to 2 tablespoons honey dijon mustard with balsamic vinegar or plain dijon mustard
2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like)
1 1/2 pounds medium asparagus trimmed*
fresh or frozen peas if desired
1 tablespoon extra virgin olive oil
Salt and pepper
Additional toppings:
Fresh lemon zest
Balsamic glaze when serving
Fresh pea shoots
Instructions
Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
Full instructions recipe visit: https://hipfoodiemom.com
You might know that walk. And maybe you have to endure that walk pretty frequently like myself. I’m talking about whenever I’m late for something. Walking in late. With my head slightly down.
At church. At pre-school when I drop off Madeline late. At Madeline’s ballet class. Sometimes, when meeting friends.
I’m almost always running late, which I hate. This is something I am constantly working on. Some days/weeks are great but some days/weeks, it’s bad. Like having your daughter late to pre-school everyday, three days in a row.
Asparagus Gruyere Tart
TIP: I simply leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it's ready to use the next day. If you don't have the honey dijon mustard with balsamic vinegar, use 1 to 2 tablespoons of dijon mustard OR try honey dijon mustard and serve with some balsamic vinegar or balsamic glaze before serving. Also, if wanting to make a larger tart, simply combine TWO sheets of puff pastry but you can also just bake ONE if desired. Watch the video to see how. You can also add peas and pea shoots on this tart for even more spring goodness!
Ingredients
For the tart:
1 to 2 sheets frozen puff pastry defrosted
1 to 2 tablespoons honey dijon mustard with balsamic vinegar or plain dijon mustard
2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like)
1 1/2 pounds medium asparagus trimmed*
fresh or frozen peas if desired
1 tablespoon extra virgin olive oil
Salt and pepper
Additional toppings:
Fresh lemon zest
Balsamic glaze when serving
Fresh pea shoots
Instructions
Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
Full instructions recipe visit: https://hipfoodiemom.com