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Eyeball Asparagus and Gruyere Tart
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Ingredients:
2 Sheets Puff Pastry
2 Cups Gruyere Cheese, shredded
1 lb Asparagus, about 16 stalks
Olive Oil
1 Slice Provolone Cheese
10 -12 Capers, more or less depending on how many eyes you want
Directions:
Preheat oven to 375 degrees. Spread out one thawed puff pastry on a baking sheet. Unfold the other puff pastry and cut off one section (1/3 of the pastry). Place the other section on the baking sheet, making sure to press the ends together with the other puff pastry to form one large sheet.
Use a knife to score the pastry, about one inch from the sides, all the way around. Then use a fork to pierce the pastry every half inch.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and sprinkle with shredded gruyere cheese.
Alternate asparagus back and forth across the tart. You might need to cut off part of the ends to fit the second row of asparagus.
Drizzle with olive oil and bake for another 15-20 minutes, or until the asparagus is tender.
While baking, use the back of a piping tip or very small round cutter to cut out 10-12 round pieces of provolone cheese.
Once the tart is cooked, remove from the oven and allow to cool for about 5 minutes. Then place the provolone cheese in various places on top of the tart. Add the capers to the center of the provolone to resemble eyeballs.
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10 -12 Capers, more or less depending on how many eyes you want
Directions:
Preheat oven to 375 degrees. Spread out one thawed puff pastry on a baking sheet. Unfold the other puff pastry and cut off one section (1/3 of the pastry). Place the other section on the baking sheet, making sure to press the ends together with the other puff pastry to form one large sheet.
Use a knife to score the pastry, about one inch from the sides, all the way around. Then use a fork to pierce the pastry every half inch.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and sprinkle with shredded gruyere cheese.
Alternate asparagus back and forth across the tart. You might need to cut off part of the ends to fit the second row of asparagus.
Drizzle with olive oil and bake for another 15-20 minutes, or until the asparagus is tender.
While baking, use the back of a piping tip or very small round cutter to cut out 10-12 round pieces of provolone cheese.
Once the tart is cooked, remove from the oven and allow to cool for about 5 minutes. Then place the provolone cheese in various places on top of the tart. Add the capers to the center of the provolone to resemble eyeballs.
Slice and serve.
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