Asparagus Tart

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

This simple Asparagus Tart is a perfect addition to your Spring Brunch! A light and flaky pastry is topped with nutty gruyère and earthy asparagus. Enjoy1

INGREDIENTS (Serves 4)

1 sheet puff pastry, thawed

2 Tbsp Dijon mustard, optional

1 bunch asparagus, tough ends trimmed

3 cups Gruyère cheese, shredded

½ cup Parmesan cheese, shredded

Olive oil

DIRECTIONS

Preheat oven to 400˚F.

Line a baking sheet with parchment paper.

Roll out the puff pastry into a rectangle and transfer it to the baking sheet.

With a sharp knife, lightly score pastry dough 1 inch around the edges to mark a rectangle.

Using a fork, pierce dough inside the markings at 1/2-inch intervals.

Brush pastry with Dijon mustard if you like.

Sprinkle Gruyère over the puff pastry, leaving a 1-inch border.

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell, then arrange in a single layer over Gruyère.

Brush with olive oil and season with salt and pepper. Sprinkle Parmesan cheese.

Bake until spears are tender and pastry is golden brown, 20 to 25 minutes. OH