Put an egg on it
I made an amazing asparagus gruyere tart this weekend and shared some with my neighbors. They added a fried egg on top when they had it for dinner. Great idea, guys! Fresh eggs are the best, best, best.That’s why I got my chickens. (Thank you, again, Joan!) I get 2-3 fresh eggs everyday, so now I’m putting eggs on all kinds of stuff – pizza, chili, salad, pasta and more!
Here is the recipe for the tart…so easy and good. And elegant, actually.
Asparagus Gruyere Tart
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
p.s. Fontina cheese works well for this, too!
Best served immediately, but you can certainly reheat in the oven.
Good stuff. I’m telling you…you need to make this.