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Asparagus Tart
From Canadian Living Magazine, March 2006
Serves 8 (or more)

This is simple to make and stunning to look at.  This spring tart offers a vegetarian option for a meal or served as an appetizer.  Perfect as an appetizer or for brunch.

Sauvignon Blanc dry white wine is a classic match with fresh Asparagus.  The crisp, dry & acidity of the wine complements with the green asparagus and cheese in this recipe.  This grape variety is becoming New Zealand's signature white wine. Some suggested Sauvignon Blancs to try are:

  • Villa Maria, New Zealand
  • Kim Crawford Sauvignon Blanc, New Zealand
  • Peninsula Ridge Sauvignon Blanc VQA, Niagara (contact The Savvy Grapes to arrange a special to order)

Other wine suggestions can be found on the Savvy Shopping List.  Print it off & take with you when you head out to your local wine shop.

2 bunches (1 lb each) thin asparagus, trimmed

1 pkg all-butter puff pastry, thawed (usually package includes 2 sheets of pastry)

2 Tbsp Dijon mustard

1-1/2 cups shredded Gruyère cheese

½ tsp coarsely cracked pepper

1 egg

1 Tbsp milk





Line 2 rimless baking sheets with parchment paper or grease. Set aside.

In steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in cold water; pat dry.

Unroll each pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1-inch (2.5 cm) border. Arrange asparagus, side by side and alternating ends, on mustard; top with cheese and pepper.

In small bowl, beat egg with milk; lightly brush over pastry border. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until puffed and golden and cheese is bubbly, 18 minutes. (Make-ahead: Set aside for up to 6 hours.) Cut each into 6 to 8 pieces; serve warm or cool.

Cheers & Enjoy!

 

 
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The Savvy Grapes, Inc.
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