Ingredients
- 1 sheet puff pastry thawed
- 1 cup gruyere cheese, shredded
- ½ cup parmesan cheese, grated
- 1 large egg
- 1 Tbsp heavy cream
- 1 tsp olive oil
- 2 Tbsp dijon mustard optional
- 1/2 tsp fresh thyme, finely chopped
- 1 bunch asparagus, ends trimmed
- 1/2 tsp lemon zest, for garnish
- Sesame seeds, for garnish
Instructions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Cook the asparagus in boiling water for 2-5 minutes until crisp-tender. Drain and transfer to ice water to stop the cooking. Pat dry and set aside.
Roll out the puff pastry and transfer to the lined baking sheet.
Bake until light golden brown.
Beat together the egg, olive oil, cream, parmesan cheese, half of the Gruyere, thyme, salt, and pepper in a bowl. Spread the mixture evenly over the puff pastry.
Toss the asparagus with olive oil, salt, and pepper to taste, then arrange on top of the egg mixture. Sprinkle the remaining Gruyere cheese over the top.
Bake until the cheese is slightly puffy and the pastry is golden brown and puffed up, about 15 to 20 minutes.
Sprinkle with lemon zest and sesame seeds if desired, then serve warm or at room temperature.
If you make this recipe, snap a photo and hashtag it #LifeInBiancasKitchen— I’d love to see your creations on Instagram, Twitter and/or Facebook!