13. Asparagus & Gruyere Tart
- 1 lb medium-thick asparagus, ends trimmed
- 1 sheet frozen puff pastry, thawed
- 1 cup Gruyere cheese
- 1 cup ricotta cheese
- 1/4 cup chopped flat leaf parsley
- 1 tsp fresh or dried thyme leaves
- 2 egg yolks
- 2 tsps olive oil
- Kosher salt and freshly ground pepper
- Flour for work surface
Preheat oven to 400-degrees. On a floured work surface, roll out dough to form a rectangle. Transfer to a parchment or foil-lined baking sheet and lightly pierce dough all over with a fork,. Bake for 10-12 minutes or until lightly golden. Remove from oven and set aside. In a medium bowl, combine the gruyere, ricotta, parsley, thyme and egg yolks. Spread mixture over pastry, leaving a 1-inch border on all sides. Arrange asparagus on top of cheese. Brush asparagus with olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes or until spears are tender. Serve with Breathless Brut or Blanc de Blancs!
You know you want to
Sign Up For Our Newsletter
Keep up to date on the latest wine releases, events, and promotions and get 10% off your next order.