Cooking and Serving: 60 minutes | 8 servings
Ingredients
1 recipe gluten free biscuit dough | 1 ½ pounds fresh asparagus, trimmed to about 8 inches long each | 6 ounces Gruyere cheese, grated (or extra-sharp white cheddar cheese)
Description
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 60 minutes | Servings: 8 servings
Ingredients
1 recipe gluten free biscuit dough
1 ½ pounds fresh asparagus, trimmed to about 8 inches long each
6 ounces Gruyere cheese, grated (or extra-sharp white cheddar cheese)
1 tablespoon extra virgin olive oil
Kosher salt, for sprinkling
Freshly ground black pepper, for sprinkling
Instructions
PREPARE THE ASPARAGUS
Bring a medium-size pot of salted water to a boil, and place the trimmed.
asparagus in the pot. Return to a boil, and allow the asparagus to cook for 2.
minutes or until very bright green. Remove the asparagus from the water and.
place immediately over an ice bath until cool. Remove the asparagus from the.
ice bath and pat dry.
TOP AND FINISH BAKING
Remove the pastry from the oven and top the portion inside the border evenly.
with the grated cheese, then arrange the blanched asparagus in a single layer.
along the width, alternating tips and ends. Drizzle the asparagus with the.
olive oil, then sprinkle to taste with salt and pepper. Return the tart to.
the oven and bake until the asparagus is tender and the edges of the tart are.
deep golden brown (about another 15 minutes). Remove from the oven and slice.
into 6 to 8 squares with a sharp knife or pizza or pastry wheel before.
TOP AND FINISH BAKING
Remove the pastry from the oven and top the portion inside the border evenly.
with the grated cheese, then arrange the blanched asparagus in a single layer.
along the width, alternating tips and ends. Drizzle the asparagus with the.
olive oil, then sprinkle to taste with salt and pepper. Return the tart to.
the oven and bake until the asparagus is tender and the edges of the tart are.
deep golden brown (about another 15 minutes). Remove from the oven and slice.
into 6 to 8 squares with a sharp knife or pizza or pastry wheel before.