With a phyllo dough base, salty gruyere with caramelized onions, and tender asparagus, this Asparagus and Onion Tart will hit just right.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: asparagus tart, side dish, vegetables
Servings: 8people
Calories: 139kcal
Ingredients
3tablespoonsolive oildivided
1large onionsliced
1egglightly beaten
1cupgruyere cheeseshredded
frozen puff pastry sheetthawed
1poundasparagus spearsends cut off
¼teaspoonsalt
⅛teaspoonpepper
juice from half a lemon
Instructions
Preheat your oven to 400 degrees Fahrenheit.
In a large pan, saute your onions with 2 tablespoons of olive oil. If you're in a hurry, turn the heat up to medium-high and saute for 8-10 minutes. If you have awhile, saute them on low heat for about 45 minutes until they're caramelized. Set them aside to cool.
Roll out your thawed puff pastry with a rolling pin on a parchment-lined baking sheet (or don't roll if you don't mind the crease). Score your puff pastry on the outside edges of your rectangle to leave a ¾" frame that will get nice and puffy. Be careful to not cut through the pastry. Make little scores in the middle of the puff pastry so pasty doesn't puff up in the middle as much.
Using a pastry brush or your hands, lightly brush puff pastry with beaten egg. Bake for about 8 minutes.
By this time your onions should be done and cooling. Let puff pastry and onions cool a little bit more. They don't need to be fully cooled...just enough to not melt your cheese immediately.
Brush asparagus spears with remainder of olive oil. Salt and pepper spears.
Line the inside of the puff pastry (avoiding the outside crust) with shredded cheese then onion. Lay asparagus horizontally, certically, or diagonally as your heart desires. Bake for another 15-18 minutes or until puff pastry is flaky and golden brown.
Squeeze half of a lemon all over asparagus when it come out of the oven. Serve immediately.