And now for something a little different - Asparagus Tart.
This is a favorite appetizer to make. It's quick, easy and so tasty. I discovered frozen asparagus just before I made it this time.
I originally saw this recipe on TV and it has since been published in Every Day Food's - Great Food Fast
|Asparagus Tart |
For this recipe I used:
1 Package of 2 leaves of Frozen Puffed Pastry - use a butter pastry if you can
8 Ounces of Gruyer Cheese - Grated
3 Ounces of Parmegiano Reggiano
2 - 12 Oz Packages of Frozen Asparagus Spears
1 Tbsp Olive Oil
Freshly Groung Pepper
Sea Salt - if desired
|Asparagus Tart - The Ingredients|
I started by rolling each sheet of puff pastry into a 16" x 10" rectangle - take care not to crush the edges.
|Asparagus Tart - Rolling and Measuring the Puff Pastry|
Place the rectangle on a parchmen
t covered baking sheet
and trim the pastry with a very sharp knife to fit the pan
|Asparagus Tart - Transferred to the Pan|
Now the slightly tricky part - carefully cut a 1" boarder around the pastry taking care not to fully cut through the pastry. Using a for, dock or pierce the centre of the pastry. These steps will allow the edges to puff up while limiting the puff in the centre. Put the pan into a 400˚ oven for 15 minutes until golden brown. Repeat with the second sheet of puff pastry.
|Asparagus Tart - Pastry cut to Fit the Pan|
When the pastry comes out of the oven, gently press the centre area down with your fingers. Be careful it will be hot! After pressing the centre down add 1/2 of the gruyer and 1/2 of the parmagianno - keeping withing the centre area.
|Asparagus Tart - Adding the Cheeses|
Place the asparagus spears over the top of the cheese while alternating the direction the asparagus heads point. Trim additional pieces of asparagus to fill any spaces. Using a pastry brush, lightly coat the asparagus with olive oil. Grind fresh pepper over the tart and a small amount of sea salt if desired.
|Asparagus Tart - Ready For the Oven|
Repeat with the second sheet of puff pastry.
|Asparagus Tart - The Twins|
Return to a 400˚ oven for 15-20 minutes until the asparagus it tender. Remove from the oven and cool slightly.
Using a serrated knife cut the tart into slices and serve.
|Asparagus Tart - Ready to go|
|Asparagus Tart - The Book|
- take additional care to not over roll the edges of the puff pastry
- this tart will disappear quickly!