- 1 to 2 sheets frozen puff pastry defrosted
- 1 to 2 Tbsp honey dijon mustard with balsamic vinegar or plain dijon mustard
- 2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like)
- 1 1/2 lbs medium asparagus trimmed*
- 1 Tbsp extra virgin olive oil
- Salt and pepper
Preheat oven to 400°F.
Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that’s what you have) and then sprinkle on the Gruyere cheese.
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Sprinkle on the peas if using. Brush or lightly drizzle with olive oil, and season with salt and pepper.
Bake for about 20 to 25 minutes, until the spears are tender. Watch your tart while in the oven. Remove from oven and let cool for a few minutes.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.