I’m a big asparagus fan. I eat it year-around because I like it and because let’s face it, I can. We live in America and can get our hands on pretty much any produce any time of year, we just might pay a pretty penny for it. That’s the beauty of seasonal eating though. If you eat what’s in season it will not only taste better, it will cost less. So that’s why this dish is asparagus’ last hurrah…of the season.
I love how versatile asparagus is. It aims to please; making it easy for any cook to accomplish something wonderful with it. Grilled, roasted, battered and fried, sautéed, served raw in a salad, pureed into a soup…there is truly something for everyone. There’s not much I haven’t done with asparagus, and now I can mark even one more preparation off the list. Please marvel at this gorgeous tart with me. I mean, how yummy?!
Flaky, buttery puff pastry is the perfect vehicle to house nutty gruyere cheese, caramelized leeks and bright green asparagus. This tart is a cinch to put together, taking very little time and effort but looking like a million bucks. You could cut it up into squares and serve it as an app at your next get together or dinner party, but it would also be a nice alternative side dish to a grilled steak. Starch and veggie in one bite, throw it in the oven and tend to the grill. Done.
However you serve it, just serve it. It’s pretty to look at and even more pleasant to eat. A fun alternative to what you’ve probably been doing with Spring’s favorite veggie.
Asparagus Tart with Gruyere and Leeks
2 sheets frozen puff pastry, defrosted
8 oz. Gruyere cheese, freshly grated
1½ pounds medium asparagus, trimmed
1 tablespoon extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
1 leek, trimmed, cleaned, sliced lengthwise and chopped
- Preheat oven to 400 degrees. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them about an inch to connect them. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle for the outer crust. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, about 15 minutes.
- Meanwhile, melt the butter in a medium skillet over medium heat. Add the leeks and sauté until caramelized, approximately 10 to 15 minutes. Set aside.
- Remove the pastry shell from the oven, sprinkle with Gruyere cheese and caramelized leeks.
- Arrange asparagus spears in a single layer over the Gruyere cheese, alternating ends and tips. Drizzle with olive oil and season with salt and pepper to taste. Bake for about 20 to 25 minutes. Remove from oven and let cool slightly.
- Slice and serve. Enjoy! 🙂
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