Asparagus Gruyere Tart

Recipe by Demelza
READY IN: 30mins
SERVES: 8-10
YIELD: 1 tart




  • Blanch asparagus (just till it turns bright green) and chill in ice water.
  • Unroll thawed puff pastry sheet on baking sheet.
  • Brush with mustard, leave a 1" border.
  • Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
  • Sprinkle with cheese & pepper.
  • Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
  • Bake at 450 for about 15 - 20 minutes, till puffed & pastry is browned.
  • Cut down the middle through the asparagus spears, then across to make 8 or 10 pieces.