Asparagus Tart

I wanted to pay homage to this amazing caramelized onion tartlet I had at a French restaurant (shout out to Benoit on the West side of Manhattan) with my boyfriend’s parents. Having said that I wanted something a tad quicker than having to sauté onions in wads of butter before hand. This is the perfect balance of that French decadence with the American need for quickness. I paired it with a seared sirloin and it just amped up the fancyness of the meal. Lovely side if you are ever looking for inspiration, hope you enjoy it as much as we did!

  • 1 sheet of frozen puff pastry
  • 2 cups of shredded Gruyere (I did a blend of caramelized onion cheddar from Trader Joe’s and Gruyere)
  • 1 tbsp olive oil
  • Salt & pepper to taste (I used truffle salt, again to amp up the bougie but also because Jess got me some for Christmas and what a better way to use it!)
  • 1.5 lbs. of thick or medium asparagus (the skinny stuff will just wilt)

The oven is at 400 degrees, bake the pastry on its own for 15 min. Remove from oven and then add shredded cheese. Trim the bottoms of the asparagus spears so they fit cross wise inside the tart shell. Arrange in a single layer over the Gruyere, alternating ends and tips. Brush with the olive oil & sprinkle the s&p. Bake for about 20-25 min until the spears are tender.

Happy Eating, XO.

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