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Spring Tart Crowd Pleaser…

May 13, 2016 by Chris

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.

IMG_6338

Ingredients… 

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

Maldon Sea Salt Flakes

Freshly ground white and black peppercorn mix

Reduced balsamic*

To Make… 

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.

To Serve…

Top with warm slow roasted tomatoes and freshly tired arugula.

Season with Maldon and freshly ground pepper.

Drizzle with reduced balsamic.

Serve hot out!

 

 

Categories:

  • Appetizer
  • Building Blocks
  • Entree
  • Side

Tags:

  • greens
  • tomatoes

Season:

  • Spring

Ingredient:

  • Vegetables

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