This makes a great elegant apetiser for your next dinner party.<br />Makes one 10" square tart. Recipe can easily be doubled.<br /><br />Ingredients<br />1 bunch (1 lb/500 g) asparagus, trimmed <br />½ pkg (225 g) puff pastry, thawed <br />1 Tbsp (15 mL) Dijon mustard <br />¾ cup (175 mL) grated Gruyere cheese <br />½ tsp (2 mL) fresh ground pepper <br />1 egg <br />1 Tbsp (15 mL) milk<br /><br />Method:<br />Pre-heat oven to: 450°F (230°C)<br />Line baking sheet with parchment paper. <br /><br />In a steamer or rack in saucepan, cover and steam asparagus until tender-crisp, 3 minutes. Chill in ice water bath and pat dry. <br /><br />Unroll pastry sheet onto prepared pan. Spread evenly with mustard, leaving 1" (2.5 cm) border. Then arrange asparagus by alternating ends on top of mustard; sprinkle with cheese and pepper. <br /><br />Make an egg wash by beating egg with milk; lightly brush over pastry border. Bake, rotating pan halfway through, until puffed and golden and cheese is bubbly, about 18 minutes. Cut each into 6 pieces; serve warm or cool.
