Asparagus and Gruyère Tart

Asparagus and Gruyère Tart
Photo by Romulo Yanes


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

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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