Ingredients
Method
Preparation
- Preheat your oven to 400°F (about 200°C).
- On a lightly floured work surface, roll out the defrosted puff pastry to your desired size—be it a square or a rectangle.
- Line a baking sheet with parchment paper and place the pastry on it. If using two sheets, slightly overlap them and press to seal.
- Lightly score around the edges of the dough, about 1 inch in, to create a border.
- Use a fork to pierce the center of the pastry, leaving the edges intact, to prevent excessive puffing.
Baking
- Bake the pastry for about 12 to 15 minutes, until it turns golden brown.
- Once baked, remove the pastry shell from the oven and let it cool for one minute.
Assembly
- Spread a thin layer of honey dijon mustard and sprinkle generously with Gruyere cheese.
- Trim the asparagus to fit neatly in the tart shell and arrange them on top of the cheese.
- If using peas, scatter them over the asparagus.
- Brush the tart with olive oil and season lightly with salt and pepper.
Final Baking
- Return the tart to the oven and bake for an additional 20 to 25 minutes, or until the asparagus is tender.
- Let it cool for a few minutes before adding fresh lemon zest, balsamic glaze, and pea shoots.
- Slice and serve.
Nutrition
Notes
Pairs wonderfully with a mixed greens salad and a chilled glass of white wine. Store any leftovers in an airtight container for up to three days, reheating in a warm oven.