Asparagus Tart with Gruyere and Tarragon
Ingredients
-
1
sheet
puff pastry, thawed
-
8
oz
spreadable cream cheese
-
1
tablespoon
fresh chives, chopped fine
-
1 ½
tablespoons
fresh French tarragon
-
2 ½
oz
gruyere cheese, grated
-
1
teaspoon
lemon zest
-
1
teaspoon
dijon mustard
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
bunch
asparagus – pencil-sized
-
1
egg
for egg wash
Instructions
- Thaw puff pastry overnight or according to package directions and set the oven to 400°F.
- Roll out the puff pastry on parchment to about 1/4 inch thickness and transfer it to a baking pan, pricking the dough with a fork.
- For a faster crust, score the edge of the pastry and brush with egg wash, then par-bake for 18 minutes until puffed and starting to brown.
- Alternatively, trim strips from the pastry edges, bake for 15 minutes, then brush the edges with egg wash and attach the strips for a higher crust.
- Mix the cream cheese with dijon, lemon zest, chives, tarragon, salt, and pepper, then spread this mixture over the cooled crust.
- Trim the asparagus to fit and toss with olive oil before arranging it on top of the tart.
- Bake the tart for 15-20 minutes until the crust is golden brown, then let it cool for 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
6-8
Calories
297
Total fat
22.8g
Total carbohydrates
15.9g
Total protein
7.4g
Sodium
354.2mg
Cholesterol
35.3mg
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