Asparagus is so delicious, and it reminds me of spring. This tart is a fun, and fancy, way to serve it, and it’s not difficult to make.
Preheat oven to 400 degrees F.
![Score dough 1 inch from edge, and use a fork to pierce pastry inside the markings at 1/2 inch intervals. Then bake at 400 degrees for 15 minutes or until golden.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/03/29015439/2016-03-29_8589_edited-1-copy-1024x341.jpg)
Score dough 1 inch from edge, and use a fork to pierce pastry inside the markings at 1/2 inch intervals. Then bake at 400 degrees for 15 minutes or until golden.
![Add mayonnaise, lemon juice, salt, and pepper to cooled, melted butter. Stir until combined. Then gently warm in microwave on low heat for 5 seconds at a time. Stir between heating. Do NOT cook or over heat.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/03/29015525/2016-03-29_8661_edited-1-copy-1024x341.jpg)
Add mayonnaise, lemon juice, salt, and pepper to cooled, melted butter. Stir until combined. Then gently warm in microwave on low heat for 5 seconds at a time. Stir between heating. Do NOT cook or over heat.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/03/29015400/2016-03-29_8705_edited-2-1024x683.jpg)
Asparagus and Gruyere Tart with Lemon Butter Sauce
2016-03-29 18:34:01
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/03/29015400/2016-03-29_8705_edited-2-1024x683.jpg)
Serves 10
Prep Time
10 min
Cook Time
35 min
Ingredients For Tart
- 1 sheet frozen puff pastry, thawed
- 2 cups Gruyere cheese, shredded
- 1 ½ pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
Ingredients For Sauce
- 1 tablespoon butter, melted but not hot
- 3 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- Salt and pepper
Directions For Tart
- Preheat oven to 400 degrees F.
- On lightly floured surface, roll pastry into 16 x 10 inch rectangle, and place on a parchment-lined baking sheet.
- Lightly score dough 1 inch from edges then use a fork to pierce inside the markings at ½ inch intervals. Bake at 400 degrees for 15 minutes or until golden.
- Remove from oven and, if the center has puffed up, gently flatten with a spatula.
- Sprinkle with Gruyere.
- Trim asparagus to fit crosswise inside the shell, and arrange in a single layer, alternating ends and tips.
- Brush with olive oil, and season with salt and pepper.
- Bake until spears are tender, 20 to 20 minutes.
Directions For Sauce
- Melt butter in microwave for 20 seconds, and allow to cool.
- Add mayonnaise, salt, pepper, and lemon juice. Stir to combine.
- Warm in microwave on low heat for 5 seconds at a time. Stir between heating. (You don’t want to cook it, and high heat will make it curdle and separate.)
- Drizzle over tart just before serving.
Adapted from Martha Stewart
Adapted from Martha Stewart
White Apron Blog http://whiteapronblog.com/
![Asparagus and Gruyere Tart with Lemon Butter Sauce](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/03/29015541/2016-03-29_8697_edited-1-1024x683.jpg)