Asparagus and Gruyere Tart Recipe

Asparagus and Gruyere Casserole CalphalonUSAStore

Preheat at 425 degrees. Spread herby cream cheese on top of the cooled prebaked pastry crust. Sprinkle grated gruyere over cream cheese mixture. Cut, oil, and arrange asparagus and chives on top of the tart. Bake 15-20 minutes until the crust is golden. Let rest at least 20 minutes before slicing and up to 2 hours.

Asparagus Gruyere Tart Art of Natural Living

Instructions. Preheat oven to 400 degrees F. Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour. Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk.

Asparagus Gruyere Tart Art of Natural Living

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Asparagus Gruyere Tart • Maggie's Meals • New York City • Catering

Preheat oven to 450 degrees. Line a baking sheet with parchment paper for easy cleanup. Wash asparagus, pat dry, and trim woody ends, usually about 2 inches. In a small bowl, whisk together olive oil, mayonnaise, Dijon mustard, salt and pepper. Lay asparagus out on the parchment paper, and pour the dressing over the top, tossing the asparagus.

Asparagus Gruyere Tart with Prosciutto Cooking Mamas

Bake until bubbly and beginning to brown, 15-20 minutes. Meanwhile, melt the remaining tablespoon of butter in a small skillet over medium heat. Add the panko and cook, stirring, until the panko is golden brown. Set aside. When the gratin is done, sprinkle with the toasted panko, parsley (if using), and parmesan cheese. Serve warm.

Asparagus and Gruyere Tart Recipe

Top with the remaining Gruyère cheese and layer with the asparagus spears. After that, return to the oven and bake for 15 additional minutes until cheese begins to brown lightly and asparagus is cooked. Then, remove from oven and allow to cool slightly. Slice using a pizza cutter or sharp knife and serve.

Asparagus Gruyere Tart Art of Natural Living

Bake until lightly golden, about 15 minutes. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, about 20 minutes.

Easy Asparagus And Gruyere Tart

Step 2: Quickly cook the garlic, oil, onion powder, salt, and pepper. Step 3: Pour that oil and garlic over the asparagus, and top with some freshly grated gruyere. Step 4: Roasted in the oven and done! So delicious and wonderfully al dente. No mushy asparagus here!

Roasted Asparagus with Panko and Gruyere Lovely Little Kitchen

Step 1. Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make.

Garlic and Gruyere Roasted Asparagus Served From Scratch

Pat the asparagus dry and set them aside. In a medium-size microwave-safe bowl, warm the milk (not hot) for 30-40 seconds in the microwave on high power. Whisk the eggs, flour, ½ teaspoon salt, ¼ teaspoon black pepper (or to taste), and a small pinch of sugar into the warm milk until no longer lumpy. Set aside.

Garlic and Gruyere Roasted Asparagus Served From Scratch

Bake the crust for 10 minutes. Remove the pie weight or beans. Cool to room temperature. In a medium bowl, whisk together the eggs, half and half, Herbs de Provence, salt and pepper. Set aside. Top the crust with 3/4 cup of the shredded cheese. Pour the egg mixture into the pan and sprinkle with the remaining cheese.

Asparagus and Gruyere Tart Recipe

Instructions. Preheat the oven to 375 degrees. Coat a pie pan with cooking spray. Carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges. Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined. Sprinkle most of the chopped asparagus and Gruyere.

Asparagus and Gruyere Tart Recipe

In a small bowl, mix the dijon mustard and crème fraîche until combined. Spread the mixture evenly inside the scored border. Sprinkle the grated gruyere and half of the Parmesan cheese over top. Arrange the asparagus spears on top of the cheese, alternating ends and tips and drizzle with 1 tablespoon olive oil.

Roasted Asparagus with Panko and Gruyere

Cut the asparagus into 1 inch pieces. Melt the butter in an 8 inch oven proof skillet, and saute the onions for about 5 minutes with a good pinch of salt and pepper over medium heat. While the onions are softening up, whisk together the eggs, cream, and 1 cup of gruyere. Season the egg mixture with a heavy pinch of salt and pepper.

Asparagus and Gruyere Tart

Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from oven, and sprinkle with Gruyere.

Asparagus and Gruyere Tart SideChef

Prick puff pastry all over, with a fork. Brush evenly with Dijon mustard. Sprinkle with 1 cup cheese, spread out asparagus evenly on top of cheese, and sprinkle with remaining cheese. Bake for 20 minutes or until cheese is melted and tart is golden brown. Best served immediately.