Our church has this great monthly meeting called Creative Home. We meet at someone's home and do a project or just sit and "chat." BUT it always involves food. In the past we've had cookie parties, we've learned how to decorate cupcakes in fancy ways and we've done fun craft projects. This past week we had a brunch at my friend Jani's house. We all had to bring a "green" dish as it was almost St. Patrick's Day. I made this pretty and yummy tart I found over on Manila Spoon...
Asparagus & Cheese Puff Pastry Tart
(Recipe adapted from Manila Spoon)
- 1 sheet frozen puff pastry, thawed
- 2 cups grated Gruyere cheese
- Asparagus; try to purchase a bunch of thin asparagus
- 1 red bell pepper
- Olive Oil
- Salt and pepper
- Italian herb seasoning
***Please see note below regarding the asparagus.***
Preheat your oven to 400 degrees.
Unfold the defrosted puff pastry and place on a floured surface.
Using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.
Score the dough 1" away from the edge to create a "frame."
Using a fork, prick the dough of the puff pastry so while cooking it doesn't puff up too much.
Bake in a 400 degree oven for about 10 - 12 minutes; watching it closely. You do not want the dough to get too brown as you will be baking it again.
Toss the asparagus with some olive oil, salt and pepper; set aside.
Grate the cheese; set aside.
Slice the red pepper into rings as pictured below; set aside.
Once the puff pastry is slightly browned, remove from the oven.
Sprinkle the top of the puff pastry with the cheese being careful to stay within the "frame" that you created.
Arrange the asparagus in a pretty design on top of the cheese.
Place the red pepper slices on top of the asparagus.
With a pastry brush, use some of the olive oil mixture that the asparagus were marinading in and brush on top of the red pepper slices.
Sprinkle on the Italian seasoning or your favorite combination of spices.
Return the tray to the oven and continue to cook for another 12 - 15 minutes; watching carefully again.
Puff pastry sheet is pre-baked. Can you see the "frame" that was scored around the edges...
Arrange the cheese, asparagus and red pepper slices on top of the pre-baked puff pastry sheet...
Completed tart. It was really delicious and it looked so pretty...
Make sure you check out Manila Spoon's original recipe if you can't find Gruyere cheese. She gives you a couple of substitutes!
***Note: The asparagus I purchased were not in season and were quite thick. I trimmed them down, cutting off the woody stems before marinading them. Then I pre-cooked them in a hot 425 degree oven for about 10 to 12 minutes until they were just fork tender. Then I proceeded with the recipe as directed above. If you're able to get asparagus that are thin and in season, you can skip the step of pre-baking them. You want the asparagus to be soft and tender after the entire tart is baked. I achieved that by pre-baking them.