Asparagus and Gruyère Tart

Asparagus and Gruyère Tart
Photo by Romulo Yanes


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