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    Ingredients

    Vegetarian

    Produce

    • 1 1/2 lbs Asparagus, medium or thick

    Baking & Spices

    • 1 Flour
    • 1 Salt and pepper

    Oils & Vinegars

    • 1 tbsp Olive oil

    Bread & Baked Goods

    • 1 sheet Puff pastry, frozen

    Dairy

    • 5 1/2 oz Gruyere cheese

    Asparagus Gruyere Tart - made this tonight and subbed shredded swiss for gruyere. Really good!

    3y
    3y Saved to Recipes

    5 comments

    • Jessica King-Sampson

      Asparagus Gruyere Tart, so easy to make. Flour, for work surface Roll out 1 sheet frozen puff pastry on to flour surface. Spread 5 1/2 ounces (2 cups) Gruyere cheese, shredded or sheese of choice then lay on top 1 1/2 pounds medium or thick asparagus. Put in 400 degree oven for 15 minutes. 1 tablespoon olive oil Salt and pepper - Martha Stewart Recipes

    • Katie Jones

      Asparagus Gruyere Tart - Martha Stewart Recipes. Thinking Easter dinner side dish or brunch item...

    • Teather Knaup

      Side Dishes: Asparagus Gruyere Tart - Martha Stewart Recipes

    • Rianna Mallard

      Asparagus Gruyere Tart - Martha Stewart Recipes #sidedish

    • Lesley Palmer

      Asparagus Gruyere Appetizer Ingredients Flour, for work surface 1 sheet frozen puff pastry 5 1/2 ounces (2 cups) Gruyere cheese, shredded 1 1/2 pounds medium or thick asparagus 1 tablespoon olive oil Salt and pepper Directions Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from oven, and sprinkle with Gruyere. 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. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes. Cook's Note Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

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