Dressed to impress, this recipe is dead simple to execute. Make it once and you'll never need to look at the recipe again. Go to your market and buy local, in-season asparagus and you can give yourself a smack on the back for being such a conscientious at-home chef.
You will need:
- 10 stalks of white or green asparagus
- 1 package puff pastry
- 200 ml creme fraiche + 1 tsp Dijon mustard, and 1/2 tsp kosher salt and pepper, mixed together
- 1 1/2 cups grated Gruyere or other Swiss cheese
- Olive oil for drizzling
Preheat your oven to 375 degrees.
Prepare your asparagus. Lop the woody inch off of the bottom of each spear. If using white asparagus, be sure to peel the entire stalk. I cut the asparagus in half lengthwise, and then set aside.
Prepare your asparagus. Lop the woody inch off of the bottom of each spear. If using white asparagus, be sure to peel the entire stalk. I cut the asparagus in half lengthwise, and then set aside.
Roll out your pastry and with a sharp knife, score the pastry about an inch away from the edge, around the periphery of the pastry. Be careful not to cut through. Bake for 10-15 minutes until just golden and remove from the oven. Bash the middle down with a spoon, until all the puffiness is gone.
Your scoring made a magical crust. Go you! Now bash the hell out the middle, leave the crust alone.
Spread your creme fraiche mixture over the bashed down surface, add your cheese and then arrange your asparagus along the width, alternating the direction of each spear if you're fancy. Drizzle olive oil over the top. Return to the oven and bake for another 20 minutes, or until you're worried the crust is about to burn. With a large knife, cut the tart into squares and serve with a crisp white wine. Enjoy!
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