Asparagus Tart

This is an easy and elegant dish and my contribution to this year’s Thanksgiving meal!  I was planning to have more “progress” pictures, but Manwich wasn’t having it!  J

Ingredients:

2 bunches of asparagus

1 sheet puff pastry

1 package Swiss cheese (I prefer baby Swiss or aged Swiss.)

1-2 tablespoons wine (any variety that you have around)

1 egg

Salt/Pepper (Preferably freshly ground)

Directions:

1. Preheat oven to 400 degrees.

2. Roll out your puff pastry sheet to approx. 10 x 12 or so. Don’t measure, just make it is big as you can without holes and trim slightly to make a rectangle.

3. LIGHTLY score the pastry creating a 1-in border around the edge. Now, prick the inside of the pastry with a fork, leaving the 1 inch border untouched. This step will help the outside puff up, while leaving the inside flat to hold the asparagus and cheese.

4. Brush the inside of the pastry (where you pricked with the fork) with the wine, leaving the same 1 inch border dry around the edges.  (This helps the cheese flavor mimic Gruyere without having to buy it. If you don’t drink wine or have any around, just leave this step out. J)

5. Line the puff pastry with 1 layer of Swiss cheese, continuing to leave the 1 inch border alone. I had to trim some smaller pieces of cheese to get it covered.

6. Trim approx.. 1/3 of the asparagus off and create a “back and forth” type pattern with it. (See picture below.)  You can be more creative than me…try a diagonal if you have a few extra minutes or any other pattern. J

8. Crack your egg into a small bowl and break up with a fork. Brush it on the outside edges of your pastry.

9. Sprinkle freshly ground salt and pepper all over the pastry. Be sure to get some pepper on the edges. I think it looks pretty. I like course ground for this.

10. Bake at 400 degrees for approx. 20 minutes, until golden brown.

11. Let the tart sit for 10 minute or so to cool slightly. Slice and serve. I like to slice it down the middle and then into thin slices across. It is good warm or at room temperature.

Enjoy! :)