Directions: |
Directions:1. Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff
pastry sheets on the baking sheet, (if using TWO: overlap 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. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry
dough until lightly golden, for about 12 to 15 minutes.
2. Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon
mustard with balsamic vinegar (or dijon mustard if that's what you have) and then sprinkle on the
Gruyere cheese.
3. *Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single
layer over the Gruyere cheese, alternating ends and tips. Sprinkle on the peas if using. Brush or lightly
drizzle with olive oil, and season with salt and pepper.
4. Bake until the spears are tender, for about 20 to 25 minutes. Watch your tart while in the oven! Remove
from oven and let cool for a few minutes. Add additional toppings like the lemon zest to brighten the tart
and some balsamic glaze if desired. Slice and serve and enjoy! |
Personal
Notes: |
Personal
Notes: TIP: I simply leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it's
ready to use the next day. If you don't have the honey dijon mustard with balsamic vinegar, use 1 to 2 tablespoons of dijon mustard OR try honey dijon mustard and serve with some balsamic vinegar or balsamic glaze before serving. Also, if wanting to make a larger tart, simply combine TWO sheets of puff pastry but you can also just bake ONE if desired.
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