The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
The best way to enjoy fresh spring veggies is on a bed of flaky puff pastry!
Otherwise known as a tart, this savory, brunch friendly dish features asparagus, peas, Dijon mustard, gruyere cheese and a drizzle of sweet balsamic glaze, creating a medley of flavors and textures that is sure to be adored!
Easy to assemble and simple to serve, it’s time to try this tart for yourself!
- Cook time:
- Prep time:
- Total time:
- 2 sheets puff pastry, thawed
- 2 Tbsp. Dijon mustard
- 1 cup shredded gruyere cheese
- 1 bunch asparagus, trimmed
- 2 Tbsp. olive oil
- ¼ cup peas
- Heinen's balsamic glaze
- Salt and pepper, to taste
- Preheat the oven to 400°F.
- Add the puff pastry sheets to a parchment-lined baking tray. They should overlap slightly.
- Using a sharp knife, score the puff pastry in a rectangle shape, leaving about a 1” rim on the outside.
- Dock the inside of the scored area with a fork.
- Bake at 400°F for 15 minutes, then cool for 1-2 minutes.
- Evenly spread the Dijon mustard over the docked area. Sprinkle the cheese over top of the mustard.
- Place the asparagus onto the cheese, alternating the ends.
- Drizzle the olive oil onto the asparagus, season with salt and pepper and evenly add the peas onto the asparagus.
- Bake at 400°F for 20-25 minutes, or until cooked and browned.
- Garnish with balsamic glaze.