Who else loves asparagus? It is probably my favourite springtime vegetable.
Even though asparagus is available pretty much all year, spring is the time of year when it is the tastiest and most abundant.
We bought a big bunch a few days ago, had some with dinner and I decided to make a tart with the leftover asparagus.
I have made a few variations of this tart and while they are all really good, this Asparagus, Bacon, and Gruyere Tart is my favourite so far!
I used about 22 full asparagus spears and another 3 or 4 spears cut into pieces to fill any empty spaces on the tart. So, 25 to 26 spears in total. My asparagus spears were fairly big and plump. If the spears are thin, you will need quite a few more. (Buy lots, you can always have any leftovers with tomorrow’s dinner.)
TIPS – When you bring the asparagus home, trim a couple of centimetres (~ 1”) off the ends, stand upright in a tall container and half fill the container with cold water. Store in the refrigerator. Change water daily, will keep for 3-4 days. Snap off cut end of the spears before using.
To snap off the end, all you need to do is take the end of the asparagus between your thumb and forefinger and bend until it breaks. The fun in this is that the asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins.
- 1 sheet good quality, made with butter, phyllo dough, thawed as directed on package.
- 6 slices of bacon
- 1½ cups gruyere cheese, grated
- Approximately 25-30 asparagus spears (see note)
- 1 Tablespoons olive oil
- Salt and pepper
- Cook bacon until done, but not overcooked. Drain on paper towels and cut into ½” pieces. Set aside.
- Preheat oven to 400 degrees.
- On a lightly floured piece of parchment paper unroll thawed pastry.
- Using a floured rolling pin, roll the puff pastry into a 12-by- 9 -inch rectangle.
- Place pastry and parchment on a baking sheet.
- With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals.
- Bake in preheated, 400° F oven for 15 minutes, rotating halfway through cooking time.
- Remove from oven and sprinkle ½ the cheese over the phyllo, followed by the bacon.
- Snap off the stem end of the asparagus spears and alternating tips and ends, place them side by side along the long side of the phyllo tart shell. Fill in any spaces with pieces of the remaining asparagus.
- Lightly drizzle the asparagus with olive oil and season with salt and pepper.
- Sprinkle the remaining cheese over the asparagus.
- Bake for an additional 15-20 minutes or until the phyllo dough is golden brown and the asparagus easily gives to the point of a knife.
- Cut into small squares to serve as an appetizer or if you wish to serve the tart for lunch or a light supper, cut into larger squares and serve with a side salad.
PIN IT – Asparagus, Bacon, and Gruyere Tart
As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.
What is your favourite spring vegetable?