Asparagus & Gruyere Tart
This is a super easy savory tart that spotlights fresh asparagus. And here is one that spotlights flavorful green onions that are in season now too!
Spring baby carrots are best in this luxurious tart with goat cheese and puff pastry.
Ingredients
- 10-20 baby carrots
- 8 ounces (1/2 of a pound package) Butter Puff Pastry (available in the freezer section)
- 3 ounces Tomme or Gruyere cheese, shredded
- 3 green onions, julienned
- 3 ounces honey goat cheese
- Freshly ground black pepper
- Coarse salt
- Fresh rosemary sprigs
Preparation
1. Preheat oven to 425F.
2. Cook carrots in boiling water for 3 minutes or until al dente. Drain under cold water (to shock or quit cooking). Unroll puff pastry dough. Place in an 11 x 7-inch removeable bottom tart pan, pressing in bottom and up sides of pan. Sprinkle cheese on bottom of dough. Arrange carrots on top of cheese. Top with strips of green onion. Dollop goat cheese over carrots. Sprinkle with freshly ground pepper and salt. Top with a rosemary sprig, if desired.
3. Bake 35-45 minutes or until browned and puffed. Remove from oven. Cool. Remove sides of tart pan. Serves 8 as an appetizer or 4 as a main dish.
Related Stories & Recipes
Roasted Baby Carrots In Fig Honey Syrup
This delicious dish comes to us from The Humble Table's chef Kirstie Harris.
Read more on The Humble Table.
Za’atar Roasted Carrots
"These generously seasoned, sweet roasted carrots remind me that this vegetable can take on such a variety of spices..."
