Asparagus and Gruyère Tart

Asparagus and Gruyère Tart
Photo by Romulo Yanes


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

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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