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Asparagus Gruyère Tart

Asparagus Gruyère Tart
Servings:
8
Total Time:
50 minutes
Active Time:
20 minutes

Ingredients

1 sheet frozen puff pastry, thawed
Flour, for work surface
1/3 cup sour cream (or crème fraiche)
1 cup Gruyère cheese, shredded
1 lb fresh asparagus
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps

  1. Preheat oven to 400°F. Remove pastry sheet from package; place on counter to thaw 10–15 minutes or until dough unfolds easily. Roll dough out on a floured work surface, to a 16- x 10-inch rectangle. Trim uneven edges.
  2. Place dough on baking sheet. Lightly score dough with a sharp knife 1-inch in from the edges to mark a rectangle. Pierce dough, using a fork, inside the markings at 1/2-inch intervals. Bake 10 minutes.
  3. Cool pastry slightly and brush inside the border with sour cream; sprinkle with cheese. Trim bottoms of asparagus spears to fit crosswise inside the pastry; arrange in single layer over cheese, alternating ends and tips. Drizzle with oil; season with salt and pepper. Bake 10–12 minutes or until spears are tender. Cut into squares and serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 220kcal; FAT 16.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 320mg; CARB 12g; FIBER 1.00g; SUGARS 1g; PROTEIN 7g; CALC 15%; VIT A 10%; VIT C 4%; IRON 6%

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