This makes a great elegant appetizer for your next dinner party. Makes one 10" square tart. Recipe can easily be doubled.
Asparagus | 500 Gram , trimmed | |
Puff pastry | 225 Gram , thawed (½ pkg) | |
Dijon mustard | 1 Tablespoon | |
Grated gruyere cheese | 3/4 Cup (12 tbs) (175 mL) | |
Fresh ground pepper | 1/2 Teaspoon | |
Egg | 1 | |
Milk | 1 Tablespoon |
GETTING READY
1. Preheat oven to 450 degree F or 230 degree C.
2. Line baking sheet with parchment paper and set aside.
MAKING
3. Steam asparagus for 3 minutes or until tender-crisp. Soak in ice bath to stop cooking and then pat dry.
4. Onto the prepared pan, unroll pastry sheet and spread mustard evenly on top, leaving 1-inch space all round.
5. Arrange asparagus by alternating ends on top of the pastry sheet. Sprinkle cheese and pepper.
For Egg Wash:
6. In a small bowl, combine milk and egg. Whisk well.
7. Brush the pastry border lightly with egg wash and bake for about 18-20 minutes or until puffed and golden and cheese is bubbly, rotating pan halfway through.
SERVING
8. Cut into pieces and serve warm.
Serving size
Calories 362Calories from Fat 231
% Daily Value*
Total Fat 26 g40%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol
Sodium 109 mg4.54%
Total Carbohydrates 21 g7%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 13 g26%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet