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.
Shred the Gruyere and set aside. (You can wait and do this while the crust bakes.)
Preheat oven to 400 degrees F.
Place one sheet of puff pastry on lightly floured surface.
Roll into a 16 x 10 inch rectangle and transfer to a parchment-lined baking sheet.
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.
Remove from oven, and if the center has puffed too much, gently flatten with a spatula.
Fill crust with Gruyere.
Arrange asparagus in single layer on top of cheese, alternating tips and ends.
Brush with olive oil.
Sprinkle with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
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.
Drizzle sauce over warm tart, and serve immediately.
- 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
- 1 tablespoon butter, melted but not hot
- 3 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- Salt and pepper
- 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.
- 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.
