I simply leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it's ready to use the next day. If you don't have the honey dijon mustard with balsamic vinegar, use 1 to 2 tablespoons of dijon mustard OR try honey dijon mustard and serve with some balsamic vinegar or balsamic glaze before serving. Also, if wanting to make a larger tart, simply combine TWO sheets of puff pastry but you can also just bake ONE if desired. Watch the video to see how. You can also add peas and pea shoots on this tart for even more spring goodness! Brunch Ideas For a Crowd, Brunch, Brunch Menu Ideas, Brunch Pary, Brunch Ideas, Brunch Recipes
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 to 2 sheets frozen puff pastry defrosted 1 to 2 tablespoons honey dijon mustard with balsamic vinegar or plain dijon mustard 2 to 3 cups Gruyere cheese freshly grated (or use any white cheese you like) 1 1/2 pounds medium asparagus trimmed* fresh or frozen peas if desired And so on.
Instructions:
First of all. Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
After it, Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that's what you have) and then sprinkle on the Gruyere cheese.
Step three, *Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Sprinkle on the peas if using. Brush or lightly drizzle with olive oil, and season with salt and pepper.
