Truffled Asparagus Tart

Asparagus Tart 1:The Foodie ChefI’ve been wanting to make this beautifully simple gruyere asparagus tart recipe for a while now. Houston Tidbits asked to do collaboration with me and Whole Foods and I just couldn’t pass it up. This was the perfect time to tweak this recipe to be even better than it is. If you’re looking for a perfectly pretty appetizer or a nice partner to a green salad, this recipe is the way to go! I used the best organic ingredients from Whole Foods’ 365 organic brand. It’s quality stuff and I just love their products.

I opted to purchase the puff pastry since it’s such a time consuming item to make. I remember making it in pastry school using a sheeter, which makes it so easy. The machine simply thins the dough out to your liking. I remember one time my group and I decided to make it by hand without the sheeter. (bad idea) We had to quickly roll out butter into thin sheets while folding it like a book into the dough, then repeating this process several times. You can really get some great arm muscles from this process. Get my drift? Trust me, just buy frozen puff pastry, it’s a great ready-made product.

The secret ingredient, truffle oil, was a generous gift from a sweet friend who visited France recently. It adds the perfect woodsy component to the rich buttery pastry and salty yet sweet Gruyere and asparagus. It’s a serious umami thing going on, you must try it.Asparagus Tart 6:The Foodie Chef

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Asparagus Tart 3:The Foodie Chef
Print Recipe
Truffled Asparagus Tart
Recipe adapted from Martha Stewart
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Instructions
  1. 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 lined with a silpat or parchment paper. 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.
  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; toss in olive oil then arrange in a single layer over Gruyere. Season with salt, pepper, and garlic powder. Bake until spears are tender, 20 to 25 minutes. After, lightly drizzle with good quality truffle oil.