Normally we just eat our asparagus roasted. A little salt, pepper and olive oil and a few minutes in a really hot oven and that stuff is perfect! We also do it on the grill, which is wonderful too. I thought it would be fun to have some asparagus on our Easter menu, but with people coming and going and not all eating at the same time I didn't want to have to worry about keeping it warm. Besides, I wanted to do something a bit more fun than just roasted asparagus.
This tart was the answer to all of my little wants and needs. It comes together easily, can be eaten with your hands, and it tastes like spring. Plus mustard and Swiss go so well with ham, so it made for a perfect compliment to the star of the Easter buffet. I made a smaller test run a couple of weeks before the party to make sure we would like it, and then two big ones for the party. All but three pieces were gone by the end of the open house! I'd say it was a winner!
* Note: I have just noticed in the past few months that our grocery store carries puff pastry in the refrigerator section. It is great! First of all there is no need to defrost it, so it is quick and there is no planning ahead. Secondly, it comes rolled around a piece of parchment, so all you have to do is unroll and place on a baking sheet... no need to dig out parchment. Third, it is one big sheet rather than two smaller squares which worked perfectly for making these tarts for a crowd! You can certainly use the frozen (or homemade if you have the willpower to do that!), but I have been having fun with the refrigerated version!
Swiss and Asparagus Tart
1 14 oz package refrigerated puff pastry (or a box of frozen if you can't find the refrigerated)
1 1/2 T Dijon mustard
8 oz Swiss cheese, grated
3/4 pound asparagus, cleaned and trimmed
1 T olive oil
salt and pepper
- Preheat the oven to 400 F.
- Place puff pastry on parchment paper on a baking sheet. Score a border about 1/2 inch from the edge all the way around the puff pastry. You want the score to go about half way through the puff pastry. Flock the inside rectangle by poking it with a fork.
- Bake for about 15 minutes, or until puffed and lightly golden brown.
- With you hand, gently push down any of center part of the pastry that puffed, leaving the border puffy. Spread mustard over center. Sprinkle with cheese.
- Line asparagus over cheese, placing as many as you can fit into the center part of the tart.
- Brush asparagus with olive oil and sprinkle with salt and pepper.
- Bake for about 20 more minutes, or until the asparagus is cooked to your liking.
- The tart is easily cut with a pizza cutter and is good served hot or room temperature.
Adapted from Hip Foodie Mom