The new season for the Farmers’ Market brought the beginning of a promising supply of tasty locally grown produce. Among the first delights were beautiful asparagus spears. I used the first asparagus bundle to make the following asparagus cheese tart. The recipe originated on the “What’s Gaby Cooking?” website (http://whatsgabycooking.com). It’s simple, quick to prepare, and oh, so tasty! It’s also easily adaptable to your own cheese preferences and I made a few alterations to the original recipe myself. Give it a try before all the fresh asparagus is gone for the year.
ASPARAGUS CHEESE TART
1 sheet puff pastry (I used Pepperidge Farm)
½ cup shredded Gruyere (I used white cheddar once instead of Gruyere)
¼ c. shredded Parmesan
1 bunch of skinny asparagus
1 T. olive oil
¼ c. minced scallions or shallots, optional
salt and black pepper
1. Preheat oven to 400 degrees F.
2. Trim off 1 inch of the asparagus to remove the woody ends. Toss with 1 tablespoon of olive oil.
3. Thaw the puff pastry on a piece of parchment paper (about 30 minutes) until you can carefully unfold the two flaps. Roll out the dough slightly to seal the seams. Transfer the parchment paper and dough to a baking sheet.
4. Sprinkle half of the cheese onto the pastry. Line up the asparagus spears on top of the cheese. Sprinkle with the scallions or shallots if using. Scatter the rest of the cheese on top and sprinkle with salt and pepper.
5. Bake for 20 – 25 minutes until the pastry dough is golden brown and puffy and the asparagus is roasted and cooked through.