Asparagus Gruyère Tart
all-purpose flour, for work surface
1 sheet frozen puff pastry, thawed
1/3 cup sour cream (or crème fraiche)
1 cup Gruyère cheese, shredded
1 lb asparagus
1 tablespoon olive oil
salt and pepper
- Preheat oven to 400°F. Roll the puff pastry out on a floured surface, to a 16x10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet.
- Lightly score pastry dough with a sharp knife 1-inch in from the edges to mark a rectangle. Pierce dough using a fork, inside the markings at 1/2-inch intervals. Bake 10 minutes.
- Cool pastry slightly and brush inside border with crème fraiche; sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the pastry; arrange in a single layer over cheese, alternating ends and tips. Drizzle with oil; season with salt and pepper. Bake 10-12 minutes or until spears are tender. Cut into squares and serve.
Recipe Version misc0047-f