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POSTED May 14, 12:16 PM

I've already introduced you to one of my favorite asparagus recipes. In fact, I have a really hard time cooking asparagus any other way. I just don't think these tender stalks need much accompaniment. Though when I saw this recipe, I knew I had to try it. After all, what better accompaniment to just about anything than cheese!

Gruyere cheese is a smooth, rather strongly flavored cheese, reminiscent of swiss. Though strangely, I don't much care for swiss cheese (gasp!), yet I'm very fond of Gruyere. This tart was very easy to make, yet not the easiest thing in the world to eat. Still, I'll make it again.

Asparagus and Gruyere Tart from Everyday Food: Great Food Fast
Serves 4

1 sheet puff pastry
6 ounces Gruyere cheese, shredded
1-1 1/2 pounds fresh asparagus (From Homestead Organic Produce)
Olive oil
Salt and Pepper

Preheat the oven to 400.
Lightly flour the counter or work surface and roll out the pastry until it measures 16x10 inches.
Score the pastry dough about an inch from all edges.
Use a knife or fork to pierce the the dough inside the score marks at regular intervals. This will prevent the pastry dough from bubbling in the oven.
Bake the dough for 15 minutes.
Remove the baked dough and sprinkle with the cheese (don't be shy, use as much as you want!)
Trim (or break) the asparagus and lay the spears over the cheesey dough in a single layer.
Brush with olive oil and season with some salt and pepper.
Bake for 20-25 minutes, or until the asparagus is tender.

Patricia's Notes: I wasn't happy with how the puff pastry behaved. When I cut the tart to serve it, it was difficult to cut through all of the layers and the pastry was a bit dry. I'll look for a light dough recipe and make my own next time. The creamy cheese blended with the asparagus quite well. I sprinkled some leftover Gruyere on top of the tart before I baked it and that was a nice addition. While I will likely continue to simply roast my asparagus with a little Parmesan cheese, this was a beautiful presentation and would work great for a party.

Categories: Local Food , Organic , Recipe

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Patricia DiGiacomo Eddy
Patricia DiGiacomo Eddy never met a Farmer's Market she didn't like. Well, there was that one ... Since moving to Seattle, Patricia and her husband (AKA The Dishwasher) have embraced the Pacific Northwest's vibrant local food movement. She blogs at www.cooklocal.com.