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Asparagus tart – a summer treat

The farmers markets kicked into high gear this weekend. Abundantly available was asparagus. Here is a delicious way to enjoy the local bounty.

asparagus tart

Serves 4

  • Flour, for work surface
  • 1 frozen puff pastry sheet (Pepperidge Farms makes quality sheets)
  • 2 tablespoons good quality Dijon mustard
  • 2 cups Gruyere cheese, shredded (approximately 6 ounces)
  • 1 1/2 pounds medium asparagus
  • 1 tablespoon olive oil
  • Salt and pepper

Place oven rack in middle-center of oven. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet lined with parchment or silicone mat. With a sharp knife, lightly score pastry 1 inch in from the edges to mark a rectangle. Using a fork, dock (pierce) pastry inside the markings at 1/2-inch intervals. Bake until golden, about 12 minutes.

Remove pastry shell from oven. Using a pastry brush, coat the inside rectangle with a brushing of Dijon mustard. Sprinkle with Gruyere inside the marked rectangle. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; in a separate dish, toss the spears with olive oil and season with salt and pepper. Arrange in a single layer over Gruyere. Bake until spears are tender, approximately 20 minutes.

Enjoy with a simple salad and a glass of your favorite summer beverage.

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