Ingredients
The following ingredients have 5 Servings
- 1 sheet Puff Pastry Dough, thawed
- 1 pound thin Asparagus Spears
- 1/3 cup Crème Fraîche or Sour Cream
- 2 Egg Yolks
- 1 tablespoon Dijon Mustard
- 3/4 cup Gruyère, shredded
Instruction
- Preheat the oven to 400 degrees F.
- Line a cookie sheet or baking pan with parchment paper.
- Prepare your asparagus spears by rinsing and removing the woody ends. Set aside to dry.
- Unfold puff pastry sheet and Roll into a 14x10" rectangle on a lightly floured work surface. Move the puff pastry to the prepared baking sheet.
- Score the puff pastry dough all around the rectangle with a knife, leaving a 1-inch border around the edges.
- Dock the inside rectangle by poking it lightly with a fork in approximately 1/2" spaces. Bake for 15 minutes.
- In a small bowl, mix together sour cream, egg yolks and Dijon mustard. Stir in 1/4 cup of the Gruyère.
- Remove the puff pastry from the oven and spread the sour cream mixture evenly over the inside rectangle.
- Top with the remaining Gruyère cheese and layer with the asparagus spears.
- Return to the oven and bake for 15 additional minutes until cheese begins to brown lightly and asparagus is cooked.
- Remove from oven and allow to cool slightly. Slice using a pizza cutter or sharp knife and serve.