Asparagus and Gruyere Tart for The Supper Club
Servings Prep Time
4people 30minutes
Cook Time
20minutes
Servings Prep Time
4people 30minutes
Cook Time
20minutes
Ingredients
Asparagus Tart
  • 1bunch asparagus
  • 1roll puff pastry
  • 1tbsp dijon mustard
  • 50g gruyere cheese, grated
  • 25g mozerella cheese, grated
  • 25 cheddar cheese, grated
  • 1 egg, beaten
Salad Dressing
  • 1tsp dijon mustard
  • 2tbsp extra virgin olive oil
  • 1tbsp Lemon Juice
  • 1small bunch mint leaves, finely chopped
Salad
  • 80g pea shoots
  • 1small handful edible flowers
Instructions
  1. Asparagus & Gruyere Tart
  2. Take the pastry out of the fridge and leave to settle so that it doesn't crack when you unroll it.
  3. Preheat the fan oven to 180c.
  4. Fill a large saucepan with water and boil.
  5. While the water is heating up, break the woody ends off the asparagus and discard.
  6. Par-boil the asparagus for 3 minutes.
  7. While the asparagus is cooking, fill a large bowl with some ice and cold water.
  8. Drain the asparagus and plunge it into the ice water to stop it cooking and retain it's colour.
  9. Unroll the pastry onto a parchment lined baking tray and cut out a circle, then score 1 cm inside the edge to create a circle within the pastry.
  10. Prong with a fork over the insides of the circle to stop the insides puffing up when cooking.
  11. Brush the insides of the tart with a little dijon mustard and sprinkle the cheeses over the circle.
  12. Dry the asparagus on a clean tea towel or kitchen roll.
  13. Use a peeler to shave the asparagus into fine strips, setting the outside strips aside to use in the salad dressing.
  14. Arrange the asparagus on the tart.
  15. Brush the edges of tarts with the egg wash.
  16. Bake in the oven for 10-15 minutes until the cheese has melted and the pastry is golden.
  17. While the tart is baking, whisk all the dressing ingredients together and season to taste.
  18. Arrange the tart and pea shoots on plates and top with the dressing and edible flowers.