Fresh asparagus is coming soon! You can also vary the filling according to the seasons since this puff pastry tart base is delicious with all vegetables. It's an interesting formula when you have family or friends over... everything is always better in good company anyway!
ASPARAGUS PUFF PASTRY TART
Makes 6 to 8 servings
INGREDIENTS
1 sheet of puff pastry, defrosted but cold
1 beaten egg, for brushing
2 tbsp (30 ml) Dijon mustard
3 cups (250 g) grated Emmental or Gruyere cheese
1 bunch asparagus (remove the fibrous ends)
1/2 cup (45 g) freshly grated Parmesan cheese
PREPARATION
Preheat oven to 400°F / 205°C.
Line a baking sheet with parchment paper and set aside.
Fill a large bowl with ice water.
In a large skillet, bring 2 inches (5 cm) of water to a boil.
Add asparagus and cook until bright green and tender-crisp, 2 to 3 minutes.
Remove the asparagus and transfer to an ice bath to stop the cooking.
Once cooled, drain and pat dry.
Set aside.
On a floured surface, roll out the puff pastry into a 12-inch (30 cm) square.
Transfer to the parchment paper lined baking sheet.
Using a sharp knife, lightly score the dough 1 inch (2.5 cm) from the edge.
Roll the edges up to the score line to form a crust border.
Using a fork, pierce the dough inside the border.
Let cool in the refrigerator for 15 minutes.
Remove the dough from the refrigerator and brush the entire surface with the beaten egg.
Bake until lightly browned, about 10 minutes.
Remove from oven and let cool for 5 minutes.
Then, brush the bottom of the pie dish with mustard.
Sprinkle with Emmental cheese and arrange the asparagus on top, alternating from head to toe.
Sprinkle with Parmesan and brush the edge of the dough with the remaining beaten egg.
Bake for 15 to 20 minutes until crust is golden brown and puffed.
Let cool for 5 minutes before cutting to serve.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE. To see all the recipes, visit the STYLES AND FLAVORS website
