Brunch season is here. While one could argue brunch season is every season—and they would not be wrong—for me, brunch season begins as the winter turns to spring. Something about the emergence of fresh berries and patio weather lends itself well to delicate pastries, plates piled high with berries, and frittatas garnished with tender baby greens.
These tarts are a bit of all of those things a spring brunch should have. Tender, layered dough makes these one-part pastry, while thin asparagus spears and wafer-like watermelon radishes add color and crunch. For a variation that turns them into a meal, add a single egg to the center of each one and bake just until set. Sprinkle with sea salt and pink peppercorns and serve warm, preferably on the patio for brunch.
|1 Sheet||Puff Pastry, Slightly Thawed|
|1/2 Cup||Gruyere Cheese, Grated|
|1 Tbsp||Olive Oil|
|1/2 Tsp||Sea Salt|
|1/4 Tsp||Crushed Pink Peppercorns|
1) Preheat the oven to 400°F. Line a baking sheep with parchment paper.
2) Roll slightly thawed puff pastry into a square. It will be easier to work with if it is still a bit stiff and cold. Cut into four equal squares.
3) For each square, cut a continuous ¼” frame off the pastry. Using the beaten egg, brush the top of the pastry. Place the frame on top of the remaining square, twisting two opposite ends so the frame square fits on the bottom layer. Press lightly around the edge to secure. Repeat with the remaining three squares.
4) Place each tart shell on the parchment-lined baking sheet. Score the center layer with a fork. (If your pastry is warm, place in the fridge or freezer for 5-10 minutes before baking.) Bake for 10 minutes and remove from the oven.
5) While the tarts are baking, prepare your asparagus and radishes. Cut radishes into halves or thirds, depending on length. You want the pieces to be about the length of the center portion of the pastry. Thinly slice the watermelon radish using a mandolin or a sharp knife.
6) In a small bowl, combine the olive oil, sea salt, and thyme. Toss the radishes with one tablespoon of the dressing and set aside. Toss the asparagus with the remaining dressing.
7) When you have removed the tart shells, press cheese lightly into the centers. Top with the asparagus spears. Return to the oven and continue cooking, 15-20 minutes. Remove from the oven, top with the radishes, garnish with crushed peppercorns, and serve.
Products Used In This Recipe:
Gruyere Watermelon Radish Asparagus Tarts: 4 Servings: 1 Sheet of Puff Pastry, 1 Egg, 1/2 Cup of Grated Gruyere Cheese, 10 Stalks of Fresh Asparagus, 1 Watermelon Radish, 1 Tbsp Olive Oil, 1/2 Tsp Sea Salt, 1/2 Tsp Thyme, 1/4 Tsp Crushed Pink Peppercorns