August 22, 2012

Asperagus Tart ~ The Demarle Way

Yields: 20 appetizers
1 sheet frozen puff pastry
5 1/2 ounces Gruyere cheese (2 cups) shredded
1 1/1 lbs medium or thick asparagus
Demarle in the Kitchen Sel Gris Sea Salt (GTS00001)

Optional Demarle TOOLS:
Rectangular Roul’Pat® (RL006040)
Beechwood Rolling Pin (TA000104)
Deep Flexipat® (FL02020) or use regular baking sheet
Medium Perforated Baking Sheet (MA435310)
Demarle Difference® Santoku Chef’s Knife (DD800001)
  1. Preheat oven to 400 degrees F and place oven rack in center position. Place puff pastry on the Roul’Pat®. Gently rollout to a 16” x 10” rectangle. 
  2. Cut straight edges around the pastry being sure not to cut the Roul’Pat. 
  3. Place pastry in Flexipat®. 
  4. Score the pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch. Bake for 15 minutes or until golden brown. 
  5. Remove from oven. Sprinkle cheese atop the pastry.
  6. Trim the asparagus to fit the inner rectangular of the pastry. 
  7. Place asparagus in a single layer over the cheese and alternate the tips and ends. Season with Sea Salt and pepper and bake until tender, about 20-25 minutes.
Tips for Asparagus Tart Recipe:
Try drizzling our Demarle Apple Pear Balsamic Vinegar on top of this tart…it is too die for!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...