We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search our recipes for the slow roasted tomatoes and reduced balsamic… must haves in your fridge. From the garden arugula and farm fresh asparagus shout spring when you serve this crowd pleaser. Worth every penny… make sure to use Dufour as your puff pastry of choice.
1 sheet frozen Dufour puff pastry, thawed
1 Tablespoon Dijon mustard
12 Asparagus spears, choose thin ones
Handful of slow roasted tomatoes, warmed through*
Handful of arugula, lightly tired in lemon juice and olive oil
1 cup Gruyere cheese, grated
Freshly ground white and black peppercorn mix
Preheat oven to 400 degrees F.
Using a floured rolling pin, roll out puff pastry on a floured surface.
Transfer to a sheet pan lined with a Silpat.
Prick surface of puff pastry with a fork.
Smear lightly with Dijon mustard.
Sprinkle with ½ cup cheese.
Arrange asparagus evenly on top of cheese.
Sprinkle with remaining cheese.
Bake until cheese is melted and tart is golden brown… about 25 minutes or so.
Top with warm slow roasted tomatoes and freshly tired arugula.
Season with Maldon and freshly ground pepper.
Drizzle with reduced balsamic.
Serve hot out!