32. 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!
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