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Asparagus and Leek Gruyere Tart

As promised yesterday, today’s recipe includes honey mustard.  But it includes so, so much more…in the way of flavor.  The finished product actually looks and tastes like a complicated recipe, but there are only 5 ingredients and 3 pantry staples.  Serve this at Easter brunch and you are sure to impress your guests!

2 Sheets Puff Pastry

3-4 TBSP Honey Mustard, recipe HERE

1/2 – 1 Cup Shredded Gruyere Cheese

2 Medium Leeks

1 Bunch Asparagus

EVOO

Salt and Pepper

Tart Ingredients

Tart Ingredients

Preheat oven to 400 degrees

Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them just an inch in order to connect them

Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle

Scoring the puff pastry

Scoring the puff pastry

Then, using a fork, pierce the dough all around in the center, not the edges

Bake the pastry dough until golden, for about 15 minutes

Puff Pastry!

Puff Pastry!

Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard (or dijon mustard if that’s what you are using)

Mustard Layer

Mustard Layer

Sprinkle on the Gruyere cheese

Sprinkling the cheese

Sprinkling the cheese

Cheese Layer

Cheese Layer

Clean leeks but cutting greens off, cutting leek in half, and removing the outer layer

Run under tap water and clean each layer to remove dirt

Cut each half into thirds

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell

Cleaned Leeks

Cleaned Leeks

Asparagus Spears!

Asparagus Spears!

Asparagus, Leeks, and Cheese ready to be added

Asparagus, Leeks, and Cheese ready to be added

Alternate asparagus and leek strips over the Gruyere cheese–I also alternated ends and tips of asparagus 

Alternating the asparagus and leeks

Alternating the asparagus and leeks

Almost assembled!

Almost assembled!

Drizzle with olive oil, and season with salt and pepper

Drizzled with EVOO and topped with spices

Drizzled with EVOO and topped with spices

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Bake until the spears are tender, for about 20 to 25 minutes

Remove from oven and let cool for a few minutes

Baked and ready to be sliced

Baked and ready to be sliced

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Slice and serve 

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Asparagus and Leek Gruyere Tart
Serves 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
59 calories
6 g
7 g
3 g
4 g
1 g
96 g
125 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
96g
Servings
8
Amount Per Serving
Calories 59
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 7mg
2%
Sodium 125mg
5%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 4g
Vitamin A
18%
Vitamin C
10%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Sheets Puff Pastry
  2. 3-4 TBSP Honey Mustard
  3. 1/2 - 1 Cup Shredded Gruyere Cheese
  4. 2 Medium Leeks
  5. 1 Bunch Asparagus
  6. EVOO
  7. Salt and Pepper
Instructions
  1. Preheat oven to 400 degrees
  2. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them just an inch in order to connect them
  3. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle
  4. Then, using a fork, pierce the dough all around in the center, not the edges
  5. Bake the pastry dough until golden, for about 15 minutes
  6. Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard (or dijon mustard if that's what you are using)
  7. Sprinkle on the Gruyere cheese
  8. Clean leeks but cutting greens off, cutting leek in half, and removing the outer layer
  9. Run under tap water and clean each layer to remove dirt
  10. Cut each half into thirds
  11. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell
  12. Alternate asparagus and leek strips over the Gruyere cheese--I also alternated ends and tips of asparagus
  13. Drizzle with olive oil, and season with salt and pepper
  14. Bake until the spears are tender, for about 20 to 25 minutes
  15. Remove from oven and let cool for a few minutes
  16. Slice and serve
beta
calories
59
fat
3g
protein
4g
carbs
6g
more
https://www.newsforchews.com/
Stay hungry…

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