Friday Food: Asparagus and Gruyere tart

I am quite obsessive about cooking seasonally, particularly when entertaining. I hate eating stodgy winter food in summer, yet I lust after a crumble come Autumn. Of course, I’m also a fan of simple food and when we had friends over this week as a belated birthday dinner after work, the food needed to be easy. I chose this Asparagus and Gruyere tart as a starter that I have been meaning to make forever. You can find versions all over the internet but with 3 ingredients I don’t feel it really warrants a recipe.

  • Roll out a sheet of ready made pastry (there’s a time and a place for making your own pastry, this isn’t it.) Trim it to fit your baking tray. Use a knife to score a line about an inch away from the edge on all sides making it look like a frame and then score the interior too in a cross hatch pattern.
  • Bake according to the manufacturers instructions – usually about 20 minutes until risen and golden.

  • In the meantime grate your Gruyere, (I actually substituted for Emmental on this occasion, any sweet nutty swiss cheese will do.) When the pastry is done, squash the central area of pastry within your crust edge and fill the space with grated cheese.
  • Lay your asparagus on top of the cheese, packed in close to each other.
  • Return to the oven and bake for another 20 or so minutes until the asparagus is cooked and the cheese is golden.

One rectangle could serve 6 but we were greedy and shared it between 4. Enjoy! Love, Rebecca xo

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9 thoughts on “Friday Food: Asparagus and Gruyere tart

  1. Also saw this in your Instagram (?) post yesterday and thought “I’ll make that tart this weekend” and then lo and behold you go and post the recipe! Thank you mind reader!!! 🙂 xx

  2. Hmmmm looks delish, I am a big fan of tarts and another take on this is one that my hubby makes as a special treat which is with leeks (cooked in butter, so naughty but so nice), ham and brie (or like your recipe emmental or gruyere or even both!!). So simple to make too 🙂

  3. Ooh yum! I make something very similar (no idea where I originally got recipe from) with wholegrain mustard and onion in addition to your ingredients. Love the crosshatching idea though, simple yet genius!

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