Asparagus Tart with Peas and Gruyere
Asparagus Tart with Peas and Gruyere in a puff pastry crust; a simple, elegant dish, perfect for a special occasion, like a celebration of Spring or Mother's Day Brunch. Under 30 minutes on your brunch table!
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Servings: 2 people
Ingredients
- 1 sheet puff pastry thawed
- 1 bundle green asparagus
- 5 ounces frozen green peas
- 4.5 ounces Gruyere cheese grated
- 1 teaspoon lemon zest
- 1 whole egg for egg wash
- salt & pepper
- nutmeg
Instructions
- Preheat the oven to 400 degrees F.
- Roll the puff pastry on a piece of parchment paper to a 12x12 square, which is about 1/4 in thickness. NOTE 1
- Transfer the dough with parchment paper onto a baking sheet and prick the dough with a fork.
- Carefully cut off strips of about 1 inch from each side and set them aside (off the baking sheet, they will be added onto the dough later). NOTE 2
- Bake the crust for about 10 minutes or until it starts to turn brown and puffy. Allow to cool.
- Brush the egg wash (whisking the egg with 1 tablespoon of water) on the outer 1-inch perimeter of the baked pastry. Top that brushed perimeter with the unbaked strips of dough (the egg wash acts as glue.)and brush with egg wash again for a golden color once the tart is baked.
- Cook the asparagus in water with salt for about 3-5 minutes and add the frozen pea the last 2 minutes. Keep some of the asparagus tops aside, as well as some peas; these will become the decorations of the tart.
- Drain the vegetables. NOTE 3
- Transfer the well-drained vegetables and shredded cheese into a blender and mix until fine. Add lemon zest, nutmeg and salt and pepper to taste. NOTE 4
- Pour the mixture onto the tart and spread to the edges, not over the edges. Push down a little if you need to (the pastry dough may have puffed up high).
- Decorate the tart with the asparagus top and peas that you kept aside and slide the tart into the oven. Bake for 12-15 minutes or until golden brown. NOTE 5
- Take the tart out of the oven, allow to rest for about 10 minutes and cut in squares.
Notes
- The easy way is to use a store-bought frozen dough is to let it thaw in the fridge overnight on on the day of (check instructions on the packaging. When you start working with the dough make sure it is not too cold (tough to roll) and not too warm (it becomes sticky).
- There is a faster way, if you prefer. Score (not cut) the dough 1 inch around the perimeter and you'll have a similar effect. The difference is that the outside of the crust will be less high than with the glue on method. And I believe the added strips give a more rustic look.
- Drain the vegetables well; the drier the better. Too much moisture may result in the filling oozing out of the tart at the moment of cutting. This is fine taste-wise, but does not look as elegant as a cut piece with the filling 'intact'.
- It does not have to be as fine as pesto, a little bite here and there is fine.
- The vegetable cheese mix becomes warm, cheese melts and the dough strips have puffed up and turn a beautiful golden.
Nutrition
Calories: 997kcal | Carbohydrates: 66g | Protein: 32g | Fat: 68g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Sodium: 765mg | Fiber: 6g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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