Gruyere & Greenery Tart

After my first rushed flick through the October issue of delicious. magazine, there were two stand-out recipes that I wanted to try.  One was Ben O'Donoghue's yoghurt-marinated fish wrapped in zucchini and the other was Valli Little's cheese and herb free-form tart. 

The fish recipe was very nice but my 'en papillote' technique was not exactly photograph worthy and nor was the finished product.  That said, it is a nice, light recipe so if you have the issue I suggest you try it. 

My rendition of Valli's tart is nowhere near as beautiful as the picture in the magazine(really should take photographs in natural light) but it tastes everybit as delicious.  It remind me of something I think I'd very much like to eat on a warm day, at a garden party in England.  Admittedly I ate it on my couch watching recorded episodes of the Golden Girls but the fact that I've made this twice in a week says it all, really.

Gruyere & Greenery Tart

(adapted from Valli Little's recipe)

Serves 4 as a main or 6 as a starter

2 tbs chopped chervil

2 tbs chopped flat-leaf parsley

2 heaped tablespoons of creme fraiche

1 teaspoon dijon mustard (or grated horseradish from a jar)

3 egg yolks (2 for the tart, 1 for egg-wash)

60g grated gruyere cheese

30g unsalted butter

2 large or 3 medium sized brown onions, thinly sliced

2 square sheets of puff pastry(about 370g), thawed

1 bunch of asparagus, woody ends snapped off

1 large or 2 small zucchini

2 tbs finely chopped mint/basil or parsley

1. Preheat your oven to 200 degrees centigrade and line a rectangular tray with baking paper.  Fill and boil a kettle.

2. Place one sheet of puff at the top of the baking tray and then a trimmed piece of the other at the bottom(so that the entire tray is covered).  You want about 2cm worth of the second piece to overlap the first.  Using your fingers, push down on the overlap so that the two pieces of pastry become one.

3. Use a fork to prick holes all over the pastry(particularly around the edges) and then cover with another piece of baking paper and sit a baking tray on top.  

4.  Place in the oven and bake for 20 minutes or until light golden. 

5.  While the pastry is in the oven, melt the butter in a fry pan over a medium-low heat and add the onions.  Fry for around six minutes or until soft and mostly transluscent(keep an eye on them, but you can get on with the next step whilst they're quietly cooking away).  Remove from the heat and allow to cool slightly. 

6. Meanwhile, in a large bowl combine the chervil, parsley, creme fraiche, mustard, two egg yolks and half of the gruyere.

7.  Boil the kettle again.  Using a vegetable peeler, peel the zucchini and asparagus spears into thin slices and place into a large bowl(if the asparagus spears are too thin, just cute each into four lengths).  Cover in boiling water and blanch for 10 seconds.  Refresh in iced water and drain.

8.  Once pastry is lightly coloured, remove baking paper and tray and place it back in the oven to become lightly golden and dry(about 5 minutes).

9.  Mix the cooled onions in with the creme fraiche mixture and set aside.

10.  Remove the pastry from the oven and allow to cool for 5-10 minutes.

11.  Spread half of the onion and creme fraiche mixture on the base of the tart, leaving a 1cm gap around the edges.  Top with the drained greens and then drop on spoonfuls of the remaining creme fraiche mixture.  Sprinkle with the remaining gruyere cheese and brush the edge of the pastry with the beaten egg yolk.

12.  Bake in the oven for 10 minutes or until the cheese is melted.  Garnish with finely chopped herbs and serve with a peppery leaved salad.