Gruyère, Asparagus & Courgette Open Tart

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This light and crunchy Gruyère, Asparagus & Courgettes Open Tart was my girlfriends favorite at our Winter Lunch in early December. Take a shortcut by buying the flaky all-butter puff pastry and bake it pricked with a fork for about 20-25 minutes until lightly golden and crisp. Then make a delicious yet simple gruyère-egg yolks based spread, randomly scatter the pastry with thinly shaved ribbons of courgettes and halved asparagus spears. For some gooey perfection, finish with more cheese on top. Alternatively, you can use thinly sliced broccoli or cauliflower florets instead or in addition to the vegetables used in this recipe. Bake for another 10 minutes until the cheese melts on top and vegetables are perfectly tender. Scatter some baby salad and serve hot. It was a perfect hors d’oeuvres to kick off our lunch!

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Ingredients: parsley, crème fraîche, egg yolks, gruyère cheese, olive oil, plain flour, all-butter puff pastry, courgettes, asparagus, baby salad leaves, salt and freshly ground black pepper.

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Blanched asparagus spears and baby salad leaves for garnish.

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Gruyère is one of my favorite cheeses. It is ideal for baking and with its sweet but slightly salty taste, savory gruyère really compliments the vegetables in this recipe.

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Grate the cheese and finely chop flat-leaf parsley.

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Preheat the oven to 395 F (200 C) and line a baking sheet with baking paper. Combine parsley, crème fraîche, 2 of the egg yolks and half of the gruyère in a bowl and season well.

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Snap off or simply cut off two inches from the bottom of the asparagus spears. Using a vegetable peeler, shave some of its outer skin for softer results. Blanch in well salted boiling water for 2 minutes. Using a slotted spoon, transfer the spears into ice-cold water and let them cool completely. Drain well, cut in half lengthways.

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Using vegetable peeler to thinly slice the courgettes lengthways.

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Melt  olive oil in a small frying pan over a medium-high heat. Cook the ribbons 2 minutes until softened, cool slightly. Set aside.

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Spread the cheese mixture over the pastry, leaving a ½ inch border.

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Scatter over blanched asparagus spears and courgettes, season with salt and pepper. Scatter with the remaining gruyère cheese on top. Lightly beat the remaining egg yolk and use it to brush the pastry border.

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Bake for 5-10 minutes until the cheese has melted. Garnish with  baby salad leaves.

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Bon Appétit!
Svitlana

Gruyère, Asparagus & Courgette Open Tart

recipe details

Serves 6

Ingredients

  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ cup crème fraîche
  • 3 medium free-range egg yolks
  • 3 oz. gruyère, grated
  • 1 tablespoon olive oil
  • Plain flour for dusting
  • 8 oz. all-butter puff pastry round or rectangular shape (I like White Toque brand from France)
  • 2 small courgettes
  • 10 asparagus spears, blanched
  • Baby salad leaves to garnish
  • Salt and freshly ground black pepper 

Directions

 

  1. Preheat the oven to 395 F (200 C) and line a baking sheet with baking paper. Combine parsley, crème fraîche, 2 of the egg yolks and half of the gruyère in a bowl and season well.
  2. Courgettes: Using vegetable peeler to thinly slice the courgettes lengthways. Melt olive oil in a small frying pan over a medium-high heat. Cook the ribbons for 2 minutes until softened, cool slightly. Set aside.
  3. Asparagus:  Snap off or simply cut off two inches from the bottom of the asparagus spears. Using a vegetable peeler, shave some of its outer skin for softer results. Blanch in well salted boiling water for 2 minutes. Using a slotted spoon, transfer the spears into ice-cold water and let them cool completely. Drain well, cut in half lengthways.
  4. On a lightly floured surface, roll out the pastry. Put on the lined sheet and prick all over with a fork. Lay a sheet of baking paper on top, top with a second baking sheet and bake for 25 minutes until golden. Remove the top sheet and paper, then bake for 5 minutes more or until crisp and dry. Cool slightly.
  5. Spread the cheese mixture over the pastry, leaving a ½ inch border.  Scatter over blanched asparagus spears and courgettes, season with salt and pepper. Finish with the remaining gruyère cheese on top. Lightly beat the remaining egg yolk and use it to brush the pastry border. Bake for 5-10 minutes until the cheese has melted. Garnish with baby salad leaves.

Inspired by Gruyère & Courgette Open Tart recipe in Delicious magazine, I baked my version, slightly changed from the original.

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