asparagus gruyere tart with pesto
Uncover that box of puff pastry you never used over the holidays and make this quick, simple springtime appetizer.
Ingredients
- 2 sheets puff pastry, thawed
- 1 egg, lightly beaten
- 2 tbsp sesame seeds
- 1/3 cup basil pesto, homemade or store bought
- 1 1/2 cups shredded gruyere cheese
- 1/2 lb asparagus, ends trimmed
- fresh basil, microgreens, and cracked black pepper, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Roll one puff pastry sheet out to 1/8 inch thickness. Transfer to the baking sheet and brush 1 inch of the borders with the beaten egg. Roll out the second puff pastry. Slice strips long enough to fit around the border of the first sheet. Place the strips atop the egg wash, then brush the tops of the strips with more egg. Sprinkle with sesame seeds.
- Prick the center of the pastry sheet with a fork. Spread the pesto, then top with the shredded cheese. Arrange the asparagus over the cheese in a row. Try to keep the components contained within the border you created. Drizzle the asparagus with 2 teaspoons olive oil, and sprinkle with salt and pepper. Transfer the baking sheet to the fridge for 15 minutes.
- Remove the tart from the fridge. Bake for 15-20 minutes until the pastry is poofy, the asparagus tender, and the cheese gooey. Slice and serve warm with fresh basil, cracked black pepper, and sprouts, as desired.
Notes
*Gruyere substitute: If you can't find gruyere or it is too costly for your liking, use Swiss instead.