This makes a great elegant apetiser for your next dinner party.
Makes one 10" square tart. Recipe can easily be doubled.
1 bunch (1 lb/500 g) asparagus, trimmed
½ pkg (225 g) puff pastry, thawed
1 Tbsp (15 mL) Dijon mustard
¾ cup (175 mL) grated Gruyere cheese
½ tsp (2 mL) fresh ground pepper
1 Tbsp (15 mL) milk
Pre-heat oven to: 450°F (230°C)
Line baking sheet with parchment paper.
In a steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in ice water bath and pat dry.
Unroll pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1" (2.5 cm) border. Then arrange asparagus by alternating ends on top of mustard; sprinkle with cheese and pepper.
Make an egg wash by beating egg with milk; lightly brush over pastry border. Bake, rotating pan halfway through, until puffed and golden and cheese is bubbly, about 18 minutes. Cut each into 6 pieces; serve warm or cool.