The asparagus is in! My refrigerator door shelves have large glasses stuffed with cut spears awaiting their fate...will it be soup, pan seared in olive oil, tossed in a Thai stir-fry or a tart. Last night, I picked tart. I love this tart recipe. It came through a food blog I get called the Bitten Word. I mess with the recipe each time I cook it, but as long as I use the right puff pasty, it always turns out really well. (The right puff pastry is made by Dufour- their "Classic Puff Pastry" to be exact. I have only been able to find it at Whole foods in the Portland area. Definitely worth going out of my way for. As it comes frozen, I buy many so there is almost always one on hand.
Asparagus Tart Recipe:
One rectangle puff pastry, thawed
2 cups grated cheese. (They call for half Gruyere and half something else that I never have around so I use ends of what is kicking about the cheese drawer. Last night it was Gruyere and goat Gouda....fabulous! Last week it was Jack cheese and Goat Gouda. We really like Goat Gouda.)
2 egg yolks
1 to 3 tbsp. chopped shallots
3 tbsp milk
pinch of nutmeg
pinch of salt
pepper to taste
olive oil to brush on spears.
Preheat oven to 400 degrees. Roll out the puff pastry on a flour dusted board until it is the right size to fit into a large cookie sheet. Line the sheet with parchment paper, lay the pastry on it and prick it all over with a fork. Cook the pastry until nicely browned ...about 12 minutes. Let cool.
In a medium bowl, mix the cheeses, shallots, yolks, milk, nutmeg and salt. Spread on top of pastry as evenly as you can. (It will be a bit spotty.) Place asparagus on top and brush with olive oil and dust with pepper. Bake for 35 to 40 minutes until reasonably browned. Serve warm or (if it is a hot summer day) at room temp. I like to cut mine with a pizza cutter.
I also have a nice asparagus salad recipe that calls for strawberries and arugula....the latter I have an abundance of right now. Yah! Let me know if you would like a copy.
Happy mud season...with all this rain, or more accurately, weed season.
Asparagus Tart Recipe:
One rectangle puff pastry, thawed
2 cups grated cheese. (They call for half Gruyere and half something else that I never have around so I use ends of what is kicking about the cheese drawer. Last night it was Gruyere and goat Gouda....fabulous! Last week it was Jack cheese and Goat Gouda. We really like Goat Gouda.)
2 egg yolks
1 to 3 tbsp. chopped shallots
3 tbsp milk
pinch of nutmeg
pinch of salt
pepper to taste
olive oil to brush on spears.
Preheat oven to 400 degrees. Roll out the puff pastry on a flour dusted board until it is the right size to fit into a large cookie sheet. Line the sheet with parchment paper, lay the pastry on it and prick it all over with a fork. Cook the pastry until nicely browned ...about 12 minutes. Let cool.
In a medium bowl, mix the cheeses, shallots, yolks, milk, nutmeg and salt. Spread on top of pastry as evenly as you can. (It will be a bit spotty.) Place asparagus on top and brush with olive oil and dust with pepper. Bake for 35 to 40 minutes until reasonably browned. Serve warm or (if it is a hot summer day) at room temp. I like to cut mine with a pizza cutter.
I also have a nice asparagus salad recipe that calls for strawberries and arugula....the latter I have an abundance of right now. Yah! Let me know if you would like a copy.
Happy mud season...with all this rain, or more accurately, weed season.
RSS Feed
