Asparagus Gruyere Tart

If you are a follower of this blog, you probably already know or have heard of Demarle Bakeware. Demarle is the company who invented the Silpat (non-stick Pastry Sheet) and Flexi-pan (non-stick flexible bakeware). If you are a fan of the Food Network and especially of the show "Chopped" then you probably would have seen the Silpat often featured there. These products are well-loved by both professional and home cooks. How can you not love a product that helps you cook and bake with ease and always with amazing results!

That's been my experience with Demarle and I have loved this line of products so much that I have decided to sign in and become an official Demarle Independent Sales Rep, after all I use it so much for my baking and I have tried and tested them too! Makes sense, right?

I have been to at least two Demarle demonstrations and the recipe I am sharing with you today is the one that made me first fall in love with Demarle - Asparagus Gruyere Tart! It was made so much easier using the Demarle products and the result was absolutely fantastic! Delicious and beautiful Asparagus Tart made with ease. Enjoy!!!

Ingredients

1 sheet frozen Puff Pastry, thawed
2 cups grated Gruyere Cheese*
A bunch of thin Asparagus
1 Red Bell Pepper, chopped (see photo above to show how it should look like when chopped)
1 Tablespoon Olive Oil
Salt and Pepper, to taste
Balsamic Vinegar (optional)
Italian Herb Seasoning or your favorite combo of  dried herbs (optional)*

*Gruyere can be expensive or may be hard to find in your area, in which case you may substitute it with shredded mozzarella or 4-Cheese Italian Blend. I have tried them both and they both work and will melt well like Gruyere would...but...they won't have the nutty flavor of the Gruyere but will still be good. However, if you're able to find Gruyere then use it, 'cause it is so perfect for this!

*I used the Demarle Rosemary, Basil and Thyme Blend .

Procedure

Preheat the oven to 400 F. Take the defrosted Puff Pastry Sheet. Unfold and roll out to a 16" x 12" rectangle (don't worry, no need to be super-precise, let this be a guide).

I used a rolling pin to flatten it on top of the Silpat. Trim the uneven edges.

If you have a Silpat you may use it as your baking mat, too but I have the Deep Flexipat so I used that instead. See below. If you're using either the Silpat or Deep Flexipat - place it on top of the Perforated Baking Sheet (or any Baking Sheet) before baking. Score the dough 1" from the edges to create a rectangular frame. Use a fork to pierce the dough inside the frame. This is to prevent the dough from rising while cooking and will also leave a nice frame around the perimeter of the dough.

Bake until just until it turns a little light brown 12-15 minutes (not too golden or the edges will become too brown when you re-bake it). This has happened to me!!! :-)

Remove the shell from the oven. Sprinkle with the shredded cheese and lay the asparagus alternating the ends and tips.  Brush with oil using a pastry brush. Place the chopped bell pepper on top. I brushed the pepper with a little oil, too. Season with salt and pepper, to taste.

Bake for about 20 minutes or until the asparagus are crisp-tender and the cheese has melted. Slide the tart onto a serving dish. This is easy-peasy with a the flexipat because it's non-stick so the tart easily slide for a hassle-free transfer. I had to take a photo of the tart so I placed it on a baking sheet first.

Sprinkle with your choice of dried herb blend and drizzle with a little Balsamic vinegar. Delicious! Serve with a salad and have a perfect meal!  :)

If you wish to print the recipe, there's a print-friendly icon below the post. Click on the "remove images" box for easy and convenient printing.

This recipe was adapted from Cooking Across America (Demarle Cookbook) - Asparagus Gruyere Tart. 

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