Asparagus Gruyere Tart - cooking recipe

Ingredients

2 lbs asparagus, trimmed
1 (450 g) package puff pastry, all-butter, thawed
2 tablespoons Dijon mustard
1 1/2 cups gruyere cheese, shredded
1/2 teaspoon black pepper, freshly ground
1 egg
1 tablespoon milk

Preparation

Line 2 baking sheets with parchment paper or grease well.
Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes.
Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside.
Roll out each pastry sheet to fit the baking sheet, place on prepared pans.
Spread evenly with mustard, leaving 1 inch border around the edges.
Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper.
In a small bowl, beat egg with milk; lightly brush over the pastry border.
Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes.
To serve: cut each tart into 6 pieces, serve warm or cold.