Fiddlehead fern tart

This fiddlehead fern tart was a taste of springtime! On a buttery square of puff pastry I spread a mix of grated Gruyere cheese, a beaten egg, a good splash of cream, salt and pepper. Then I toppled the blanched fiddleheads on top, and baked the tart in a 400° oven until it looked done—about 15 minutes. This would work well with asparagus too, as fiddleheads taste like a combo of asparagus and artichokes.

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