Asparagus and Gruyère Tart

Asparagus and Gruyère Tart
Photo by Romulo Yanes


  • ¼ teaspoon freshly grated nutmeg
  • 1 cup heavy cream
  • Black Pepper and Sour Cream Pastry Dough
  • 1 round pizza pan (13 inches in diameter, not including rim)
  • ½ teaspoon kosher salt
  • 1 pie weights or raw rice
  • 2 large eggs
  • + 2 more ingredients
    • 3 pounds thick white or green asparagus
    • 1 cup finely grated Gruyère

Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with ...

View full recipe at Epicurious


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