Bake until spears are tender, 15-20 minutes. Brush with oil, and season with salt and pepper. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell arrange in a single layer over Gruyere, alternating ends and tips.ģ. Remove pastry shell from oven, and sprinkle with Gruyere. Using a fork, pierce dough inside the markings at 1/2″ intervals. With a sharp knife, lightly score pastry dough 1″ in from the edges to mark a rectangle. Add mushrooms and thyme, turning to coat. In a skillet, melt butter over medium-high heat. Place pastry in refrigerator until ready to fill. Gently unfold puff pastry and place in a 10-inch tart or pie pan. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. 1 pound fresh asparagus, tips only Preheat oven to 400. 5 1/2 ounces (2 cups) Gruyere cheese, shredded (can substitute Emmentaler or Fontina)ġ.1 sheet frozen puff pastry, thawed according to package instructions.Store any leftovers in the refrigerator, tightly wrapped with plastic wrap.Recipe from: Everyday Food, March/April 2003 Remove from the oven and allow the tart to set a couple of minutes before serving. Bake for another 15 minutes or until the custard/egg is set. Remove from oven and cover the center of the tart with parchment paper, taking care not to cover the the pastry with the parchment. ![]() Place the tart pan on a foil-lined baking sheet and bake the tart uncovered for about 15 minutes. Arrange the asparagus spears in a row on the tart. Using a hand or stand mixer, beat the eggs, cream and nutmeg. Use any excess melted butter to brush along the top edges of the pastry to promote a golden color when baked.Įvenly distribute the Gruyere in the phyllo lined tart pan. With kitchen scissors, trim the excess so that it’s as flush to the edge of the pan as possible. Continue this until all the sheets have been used. Allow excess to hang over the edge of the pan as you continue layering by alternating the phyllo and then brushing butter along the sides and bottom of each sheet. Brush top edges of the phyllo pastry with the melted butter, pressing the phyllo against the sides of the pan. Set aside.īrush a rectangle tart pan with melted butter and line it with a sheet of phyllo pastry. Drain the asparagus from the ice water and pat dry. Add all the asparagus spears to the boiling water for 5-10 seconds to blanch them and then remove and submerge them in the ice water. In the meantime, prepare a large bowl of ice water. Plan your time accordingly for both the time it takes to layer and your comfortability in working with phyllo.īring a large pot of water to a boil. It’s important to work quickly because the sheets will dry out. I always underestimate the time required to layer phyllo sheets, brushing it with butter in between each layer. It wouldn’t have hurt to try to fit more asparagus in between. The tart pan I used was rather long, so I arranged the spears to line up from both ends. The Gruyre has a nice nutty flavor, the Fontina is a. The phyllo pastry surrounding the Gruyere-custard and asparagus lends both a complimentary crisp texture, as well as adding to its aesthetics. The mix of three cheeses Gruyre, Parmesan and Fontina are a perfect blend for this tart. It would be a nice serve with a crisp white wine as an appetizer too. This is a filling savory tart so I would recommend it as a side. ![]() A heartfelt thank you for the beautiful sentiments and loving support on my Facebook pages, the Corgi Tales site, and personal emails received from friends and guests of these journals on our loss.
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