Spring cooking doesn’t get more simple than this gorgeous asparagus tart. Store-bought puff pastry makes putting this together a cinch- and fresh, in season asparagus makes it a special April treat. I hear all the time from home cooks that they are intimidated by working with doughs and crusts. If that’s you… don’t fret! Puff pastry is one of the easiest, most forgiving doughs you can work with. Simply thaw in the fridge and roll out. The crust puffs up beautifully around the edges and is buttery and scrumptious under the cheese and asparagus. I’ve been making this Martha Stewart recipe for a few years now, but have made it even better with my own zesty additions. I know you will love it! (Adapted from Martha Stewart)
14ouncesfrozen puff pastrypreferably all butter
¾poundasparagustough ends snapped off
4ouncesgruyere cheesegrated (about 1 ½ cups)
1 ½ounceparmesan cheesegrated (about ⅓ cup)
Freshly ground pepper
1tablespoonextra virgin olive oil
Let the puff pastry thaw in the refrigerator for 2-4 hours until it can be rolled out. Preheat oven to 400 degrees.
On a floured surface, roll the puff pastry into a rectangle about 12 x 16. You can trim the edges if you’d like a more finished look, but don’t worry too much about precise measurements. Place the dough on a parchment lined baking sheet. Using a sharp knife, score the dough 1” from the edge all the way around, being careful not to cut all the way through. Prick the interior all over with a fork.
In a bowl, mix the cheeses with the rosemary. Cover the bottom of the dough with both cheeses up to the edge of the score mark to create a crust. Drizzle the asparagus with the oil, season with ¼ teaspoon salt, and lay horizontally over the dough. Crack some fresh black pepper over top, then place in the oven. Cook 30-35 minutes, until the pastry is golden. Remove from the oven, transfer to a large wooden cutting board, and serve.