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Asparagus and Gruyere Tarts

May 13, 2012 by Joy the Baker 127 Comments

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Things I Like Because of Other Things I Like:

I like black and white striped shirts because they are the perfect compliment to bright pink lipstick.

I like super short fingernails because they are just begging to be topped with bold red nail polish.

I like deep navy blue because it makes me crave the burn of spicy grained mustard.

I like dusty blue hair because it makes beauty feel lighthearted and unexpected.

I like baking with asparagus because it reminds me of nature’s beautifully green and imperfect lines.

It feels like every bit of life can inspire another bit of life.  There’s something endlessly exciting about that… like everything belongs.  The best place to be inspired by belonging?  Pinterest.  Are you obsessed yet?  It’s the spot for food, color, and inspired living.

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Let’s make super simple, mini asparagus tarts.

It’s simple, satisfying, and smothered in balsamic reduction.

… and it all begins with puff pastry.

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Six squares, finger pressed and scored with a pairing knife.

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We’ll use bright green, trimmed raw asparagus for the tarts.

An egg is glue.

Gruyere cheese is salty, melty second glue.

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One of the best parts of this recipe is that it’s just assembly.

Let’s just layer.

Egg on top of pastry.

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Asparagus on top of cheese.

The asparagus needed a good trimming.

I used the trimmings in scrambled eggs the next morning.  Waste not!

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In twenty minutes these bake up like super pastry, asparagus cheese pizzas.

I love an extra sprinkling of salt… because I’m salt greedy.

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This is not a styled photograph.  This is me trying to shove this tart into my mouth as quickly as possible.  It’s a good thing this one shot came out spot on.  The tart was gone in two seconds flat.

This recipe makes 6 lovely little tarts.  You can, however, make one big tart, using one sheet of puff pastry.  Either way you prepare this, this recipe is simple, springy, and humbly impressive.  It’s really the ingredients that shine:  all-butter puff pastry, seasonal asparagus, gruyere cheese, coarse sea salt, and ooooh balsamic reduction.

Asparagus and Gruyere Tarts

makes 6 small tarts

recipe adapted from Martha Stewart

Print this Recipe!

1 sheet frozen puff pastry, thawed but still cold.

1 egg, beaten

1 1/2 cups finely grated gruyere cheese

1 pound slender asparagus

salt and coarse ground black pepper

olive oil

balsamic reduction

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

Unfold thawed puff pastry onto a lightly floured work surface.  Most commercially made puff pastry sheets are sold folded into thirds.  Unfold the pastry and slice into thirds at the creases.  Cut each strip in half, creating six equally sized rectangles.

Gently press each rectangle with your fingers, flattening slightly.  With a small pairing knife, score a 1/4 inch boarder along the inside of each rectangle.  Arrange 1 inch apart on the prepared baking sheet.

Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper.  Top with a generous sprinkling of grated cheese.  Press five to six asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through.  Remove from the oven, allow to cool for 10 minutes before serving.  Serve with thick balsamic reduction.    Tarts can be stored, well wrapped in the refrigerator for up to 4 days.  

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Filed Under: Dinner, Holiday, Lunch, Recipes, Savory

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Reader Interactions

Comments

  1. Joyce

    June 20, 2012 at 8:22 pm

    Made these tonight exactly as written. Loved it. Pinned it with compliments to you.

    Reply
  2. Kat

    May 22, 2012 at 11:00 am

    Well, this disappeared quickly. Unfortunately the puff pastry I found up here in Toronto requires actually *getting out the rolling pin*, so mine were not equal rectangles, but I like to think of them as diverse and special in their own right.

    Reply
  3. claire

    May 20, 2012 at 2:31 am

    made it, loved it!

    Reply
  4. Stephanie

    May 18, 2012 at 5:25 am

    Just made this for lunch for hubby and I with lovely fresh asparagus, and it was fab! Thank you for sharing!

    x Steph

    Reply
  5. Joy Contreras

    May 17, 2012 at 1:32 pm

    Try drizzling some honey over the tart! Asparagus and honey is a delicious combination!

    Reply
  6. lis

    May 17, 2012 at 7:52 am

    these are so great! i made my own balsamic reduction (with this recipe: https://www.food.com/recipe/lindas-balsamic-reduction-sauce-for-beef-pork-and-lamb-270977) and it was so so good. i also learned not to directly smell balsamic vinegar while it’s reducing – yikes! but it tastes so good :) and looks like a grown-up, healthy (minus the incredible amount of cheese i added) toaster pastry. yum.

    Reply
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Trackbacks

  1. Friday Feasts: Asparagus Tarts | cookingandhooking.com says:
    June 29, 2012 at 5:33 pm

    […] Adapted From: Joy the Baker […]

    Reply
  2. Sabla god aspargesterte | Enestående Mat says:
    June 18, 2012 at 5:33 am

    […] Oppskriften fant jeg her: joythebaker.com […]

    Reply
  3. Asparagus and Swiss Tart « The Little Bite says:
    June 16, 2012 at 6:25 pm

    […] and Swiss Tart Adapted from Joy the Baker Serves […]

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  4. Asparagus & Gruyere Tarts says:
    June 14, 2012 at 8:24 pm

    […] 6 tarts time: 20 min. prep + 25 min. cook from: Joy the Baker Share this:Email This entry was posted in appetizers & snacks, veggies and tagged partying […]

    Reply
  5. Asparagus Tarts with Roasted Grape Salad « Social Kitchen says:
    June 7, 2012 at 9:37 am

    […] Asparagus Tarts (recipe from Joy the Baker) […]

    Reply
  6. {the palate} recipe: asparagus gruyere tart — { bittensweet } says:
    May 29, 2012 at 3:32 am

    […] to go out for dinner. And one of the dishes was a savory tart. I stumbled upon it here, then saw it here. It was fate. I had to make […]

    Reply
  7. Week Links: Asparagasm » Umami Girl says:
    May 25, 2012 at 4:47 am

    […] Asparagus and Gruyere Tarts from Joy the Baker. This looks like one of those little effort, big payoff recipes which, if you served it to guests, might make them think you are super-amazing and love them very much. I love Joy’s post, too. That lady makes me smile. […]

    Reply
  8. Puff Pastry Appetizer with Feta and Caramelized Onions - Sugar and Spice and Everything Nice says:
    May 21, 2012 at 9:27 pm

    […] the appy came earlier in the week when Joy had teased me with her caramelized Onion Sandwich and Puff Pastry Tart.  Since I had no time for both, why don’t we pull the two together, was the thought. Easy […]

    Reply
  9. Asparagus Gruyere Tarts « Steph's Apartment Kitchen says:
    May 21, 2012 at 5:46 am

    […] made this recipe from Joy the Baker over the […]

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