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Asparagus Tart
Recipes
Asparagus Tart
8 servings
About 1 hour total (Active 20 minutes)

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • Flour, for work surface
  • 1 cup Gruyère cheese, shredded
  • ⅓ cup sour cream (or crème fraiche)
  • 1 lb fresh asparagus
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons pine nuts
  • 2 teaspoons sesame seeds (black or white)
  • ¼ cup fresh dill (or arugula leaves), optional

Steps

    1. Preheat oven to 400°F. Remove pastry sheet from package; place on counter to thaw 10–15 minutes or until dough unfolds easily. Roll dough out, on a floured work surface, to a 16- x10-inch rectangle. Trim uneven edges.
    2. Place dough on baking sheet. Lightly score dough, with a sharp knife, 1 inch in from the edges to mark a rectangle. Pierce dough, using a fork, inside the markings at ½ inch intervals. Bake 10 minutes. Shred cheese.
    3. Cool pastry slightly and brush inside the border with sour cream; sprinkle with cheese. Trim bottoms of asparagus spears to fit crosswise inside the pastry; arrange in single layer over cheese, alternating ends and tips. Drizzle with oil; season with salt and pepper. Sprinkle pine nuts and sesame seeds around crust edges.
    4. Bake 10–12 minutes or until asparagus is tender. Top with dill (if using), then cut into squares. Serve.

Amount per ⅛ recipe serving: Calories 250, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 15mg, Sodium 320mg, Total Carb 13g, Fiber 2g, Sugars 2g, Protein 8g, Calc 10%, Vitamin A 20%, Vitamin C 10%, Iron 6%