Grand Central Bakery

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Asparagus-Gruyere Puff Pastry Tart

Gorgeous and simple to make, this tart is the essence of spring.

Serves 4-6 as a main dish or 6-8 as a starter

1 package  Grand Central U-Bake Classic Puff Pastry (1 pound 12 ounces)
1 pound thin asparagus spears, cleaned and trimmed
2-3 tablespoons Dijon (plain or honey) mustard
1¼ cup grated Gruyère cheese
1-2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste

Prepare to bake
Defrost puff pastry overnight in refrigerator or on counter for about 2 hours. Unfold and, using a sharp knife, trim length to 17 inches to make a rectangle that fits on a baking sheet. Cut remaining pastry into 2 small rectangles to make additional tarts or refrigerate for another use.

Ready the puff pastry
Preheat oven to 400 degrees. Transfer pastry to a parchment-lined baking sheet. Lightly score a border 1 inch from the edge with a sharp paring knife, being careful not to cut all the way through the dough. Dock the inside of the rectangle lightly with a fork.

Fill and chill the tart
Using a pastry brush or a spatula, spread mustard on tart in a thin layer, keeping within the border. Distribute cheese evenly on top. Place asparagus in a single layer crosswise over dough, nestling them close and alternating ends with each spear. Brush with olive oil and sprinkle with salt and pepper. Chill tart for at least 20 minutes.

Bake
Bake in preheated oven for 20-30 minutes or until pastry border is puffy and golden, cheese begins to brown lightly and asparagus is tender. For smaller tarts, reduce baking time to 15 minutes. Serve warm or at room temperature.