MONDAY, MAY 16, 2011
Provencal Asparagus Tart
1 sheet puff pastry
2 cups Gruyere Cheese, shredded
1/2 pound asparagus
3 tablespoons Coronado Taste of Oils Herbes de Provence Olive Oil
3 tablespoons Coronado Taste of Oils Lavender Balsamic Vinegar
Salt and Pepper to taste
Preheat oven to 400 degrees F
Trim botton of aparagus spears, place in a plastic bag with the oil and vinegar. Let marinate.
On a floured surface, roll out puff pastry to @ 10x16. Place pastry on a rimless baking sheet on parchment paper. With a sharp knife score pastry dough 1 inch from edge. Pierce interior rectange with a fork, randomly. Bake until golden, about 15 minutes.
Remove pastry from oven. Spread Gruyere on interior rectange, place marinated asparagus on Gruyere layer. Season with salt and pepper and a little Herbes de Provence if you so desire. Bake for 20 to 25 minutes. Cut with pizza cutter and serve.
Posted At 06:05 PM
Labels: Herbes de Provence Olive Oil Lavender Balsamic