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Asparagus and Gruyère Tart

May 26, 2013 by Valerie Lugonja 22 Comments

Edgar Farms Asparagus with my own Homemade Gruyère

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 Asparagus and Gruyère are a classic pairing and a scintillating savory Spring indulgence.

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 Rainy days are perfect for pastry.

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I usually never cook with the cheese I make. It is just too precious, but this asparagus called for only the best!

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 Cutting the boarder, not all the way through, but carefully with a very sharp knife is the best “trick” I have learned making puff pastry tarts; corners must meet.

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 Making two, the spring form tart pan was the perfect second option for comparison.

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 The classic recipe calls for Dijon mustard to be spread on the bottom… but, I live in Alberta and the Brassica Mustard company makes the best mustards in the province. They would rival any world class mustard, and the fact that I chose to use this one over Dijon speaks volumes about its savory flavor. The texture adds a brilliant titillating tidbit to each bite. It is flavourful: a little goes a long way.

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 Ensure there is none on the crust.

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 Again, very important to have nothing on the crust but the egg wash. Below, tart numero duo.

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 The old adage that “simple is best” is exemplified in this unforgettable culinary masterpiece: pastry, asparagus, mustard, cheese and thyme. Each ingredient must be the best possible and you can see how extraordinarily easy this is to make. The presentation almost emoted a fluidity in the French language I have yearned for… but not yet mastered.

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 It is gorgeous. It is effortless. It is a feast of flavour. It is a Spring tradition.

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Asparagus and Gruyère Tart

Ingredients:

  • 375g pack puff pastry (President’s Choice brand is made with read butter)
  • 1 bunch thin/medium asparagus (approximately 18 spears)
  • 2 level teaspoons Dijon or 1 tablespoon of Grainy Brassica Mustard
  • 150g Gruyère, grated (the medium Sylvan Star Gruyère is award winning and perfect if you don’t make your own, or the Swiss award winning Emmi Kaltbach Le Gruyère, AOC if you live elsewhere)
  • A few sprigs fresh thyme
  • 1 egg, beaten
  • Freshly ground black pepper

Instructions:

  1. Preheat the oven to 400˚F
  2. On a lightly floured surface, roll out the pastry to a rectangle measuring about 23cm x 35cm and place on a large, greased baking sheet
  3. With a knife, lightly score a 2cm border around the edge of the pastry
  4. Wash the asparagus, trimming off ends, leaving each spear about 18cm or 7 inches long
  5. Carefully spread the mustard over the inner rectangle of the pastry, sprinkle the grated Gruyère, over it and arrange the trimmed asparagus spears evenly on top
  6. Pull the leaves off the thyme and scatter over the tart
  7. Brush the border of the tart with a little beaten egg, place in the oven and cook for 20-25 minutes until the asparagus spears are cooked through, the tart is golden and the cheese is bubbly
  8. Remove the cooked tart from the oven and season with a little freshly ground black pepper; serve immediately

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Filed Under: Appetizers, Savory Pies Pastries, Spring, Vegetarian Tagged With: Asparagus, Gruyere, Puff Pastry

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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Comments

  1. Jacquie Lycka says

    May 26, 2013 at 8:34 am

    Valerie, this looks simply delicious! I am going to have to try this, what with all the beautiful asparagus available this spring! Thanks for posting the recipe!

    Reply
  2. Sarah Galvin (All Our Fingers in the Pie) says

    May 26, 2013 at 9:57 am

    Yum. I like presentation of numero uno the best. But I suppose they both have their time and place.

    Reply
    • Valerie Lugonja says

      May 26, 2013 at 11:54 am

      Sarah,
      Definitely agree with you there!
      V

      Reply
  3. Krista says

    May 26, 2013 at 4:07 pm

    Your tart is a work of art, Valerie. 🙂 Seriously, I feel like I’ve been to a food gallery today. It makes me dream of Spring and France and lush gardens and sunshine and all those good things. 🙂

    Reply
    • Valerie Lugonja says

      May 26, 2013 at 5:36 pm

      Krista!
      Wonderful! That is exactly how I felt pulling it out of the oven. So happy that translated to you!
      XO
      V

      Reply
  4. Susan says

    May 26, 2013 at 5:17 pm

    What a beautiful tart, Valerie! I really need to try this and wish I had some homemade gruyere for it :). Your photos are wonderfull! New camera?

    Reply
    • Valerie Lugonja says

      May 26, 2013 at 5:36 pm

      It is a lovely and very simple recipe, Susan: a French Classic. Thanks – no new camera, but I am learning to use it better.
      ;0
      V

      Reply
  5. Charmian @The Messy Baker says

    May 26, 2013 at 6:44 pm

    I love asparagus tarts. Puff pastry really does make it simple. Never thought to use grainy mustard. Isn’t it amazing how versatile tarts can be? Bake on!

    Reply
  6. Lizzy (Good Things) says

    May 26, 2013 at 8:33 pm

    One word. Delicious!

    Reply
  7. The Kitchen Magpie says

    May 26, 2013 at 8:34 pm

    Oh that mustard! Just looking at it made my mouth water!!! Gorgeous dish!

    Reply
    • Valerie Lugonja says

      May 27, 2013 at 8:29 am

      Karlynn,
      So funny that you posted about the mustard, I was making the tart, and of course, substituted this incredible concoction for the Dijon in the classic recipe! Great minds think alike.
      XO
      V

      Reply
  8. Aurora Importing says

    May 27, 2013 at 7:19 am

    That tart looks delicious, and knowing that the cheese is homemade makes it even better!!

    Reply
    • Valerie Lugonja says

      May 27, 2013 at 8:28 am

      Awww! (blush)
      But it did for me, for sure!
      🙂
      V

      Reply
  9. Liesel says

    May 27, 2013 at 9:50 am

    Making this tonight- it looks so good!

    Reply
    • Valerie Lugonja says

      May 27, 2013 at 2:49 pm

      Liesel,
      Let me know how it goes! So simple; so delicious!
      Hope you have the same experience!
      🙂
      Valerie

      Reply
  10. Stephanie says

    May 28, 2013 at 1:23 pm

    This looks amazing! So simple and delicious and totally worthy of your homemade cheese! We just tasted our Gruyere today and I’ll be posting about it later 🙂

    Reply
  11. Ragan says

    May 29, 2013 at 11:14 am

    This was absolutely delicious! I was able to watch it be made and got the luxury of tasting it! The mustard was subtle as was the thyme, but both needed. This was by far, the best savoury tart I have ever eaten!

    Reply
  12. Teresa says

    May 29, 2013 at 11:51 am

    Wow Val…this post totally made my mouth water…have to make myself one of these as soon as I get my hands on some of this asparagus!

    Happy Wednesday!
    Teresa

    Reply
  13. Devaki @ weavethousandflavors says

    May 31, 2013 at 7:43 pm

    What a spectacular tart and what better than your best cheese! I loved the grains on the mustard. I can see why you would prefer this to the Dijon.

    chow! Devaki @ weavethousandflavors

    Reply
    • Valerie Lugonja says

      June 2, 2013 at 11:19 am

      Devaki
      This was an “Ode to Spring” on a plate. Simple and so yummy. Thanks for stopping by.
      🙂
      V

      Reply
  14. Helene says

    June 7, 2013 at 7:47 am

    I made a thin pizza that combines asparagus, ham and gruyère. It is so yum! Nice that you are using your own cheese for your tart.

    Reply
    • Valerie Lugonja says

      June 8, 2013 at 12:00 pm

      YUM! That is a great idea, too, Helene!
      🙂
      V

      Reply

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