Description
Flaky puff pastry topped with Gruyere cheese and fresh asparagus, baked until golden and crisp for a simple spring tart.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 bunch fresh asparagus, trimmed
- 1 cup shredded Gruyere cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- Salt, to taste
- Black pepper, to taste
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry slightly and score a border around the edges.
- Mix Gruyere cheese with lemon zest and spread evenly inside the border.
- Arrange asparagus on top, drizzle with olive oil, and sprinkle with garlic, salt, and pepper.
- Brush the pastry edges with egg wash and bake until golden and crisp.
Notes
- Use freshly grated Gruyere for best melting.
- Cut thick asparagus stalks lengthwise for even cooking.
- Reheat leftovers in the oven to keep the pastry crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3
- Sodium: 420
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 9
- Cholesterol: 55