Friday, 3 June 2011

Asparagus and Gruyere Tart

Hurray for asparagus season! Every year I try to make the most of when these beauties are in cheap, plentiful supply. Here's a quick little supper i made tonight that really does them justice.

Simply roll out a sheet of ready-made puff pastry (or make your own if you prefer). Spread on some dijon mustard- 1-2 tbsp depending on how much mustard you can handle. Grate over some gruyere cheese (I'd say a good handful). Top with trimmed asparagus spears and a bit more cheese for good measure, drizzle with a good olive oil, season liberally with salt and pepper, and bake in a hot oven for about 20 minutes until the pastry is puffed and golden, and the cheese pleasingly melted.

This will serve two generously, one very genersouly indeed, or else I'm sure the other half will make a fine lunch tomorrow.

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