I came across the original recipe for this Asparagus Gruyere Tart from 'Chefanie Frasco' at The Chefanies while participating in a fun little foodie event, the Secret Recipe Club, which was created by Amanda at Amanda's Cookin'.
The idea of it is you are assigned a fellow food blogger each month, it is kept a secret of course, and you go to their food blog and pick a recipe (or more) to make. On the assigned date, everyone posts their creations and you go and visit and see all the goodies that were made. Sort of like a secret Santa, right?
My host who is organizing my group for this month is Tina from Moms Crazy Cooking. Thank you Tina for hosting!
Right off the bat, I was impressed by their colorful banner for their blog title, contrasted to the clean and fresh white background of their website. It is orderly and clean, which is exactly what inspires most people to get in the kitchen and cook. As I browsed through their recipes, it was clear that The Chefanies value fresh, local produce. I considered quite a few recipes to make, including the Chopped Heirloom Salad with Spicy Ranch, Strawberry Feta Salad, and the World's Greatest Cheesecake. I happened to have half of a package of puff pastry ready to be used up and the Asparagus Gruyere Tart was calling to me, so off I went!
I made one substitution, which was the type of cheese I used. Ideally I would have loved to use Gruyere, but I ended up using a mix of fontina, Parmesan, provolone, asiago and mozzarella. Even though I had to use my second choice for the cheese, it turned out so delicious. This is a simple and delicious recipe for cheese and vegetable lovers alike. Ready for the recipe?
I went a little snap happy when I was taking the pictures. I couldn't help myself!
Asparagus Gruyere TartServes up to 10-12 people depending on how big you cut the pieces
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded (I subtituted for a shredded Italian cheese mix of fontina, Parmesan, provolone, asiago and mozzarella)
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
1. 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. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Source: The Chefanies and Martha Stewart