Asparagus Tart Recipe

Asparagus tartI am not sure where the year has gone, but it is nearly the middle of June, I am still wearing socks and hoodies as mother nature is not playing ball. Due to the extremes in weather, chilly and rainy one day with a warm and sunny day thrown in maybe once every other week or so, I have a cupboard and fridge full of items that are distinctly at odds with one another. I have a stew I made the other day to be turned into Cottage Pie, and loads of salad, new potatoes and British asparagus in there as well. By now I want to eat salads and have bbq’s every day. I haven’t been cooking loads of new things either. I am doing variations on a theme, and quick meals that I just don’t feel warrant a blog post as I feel they are cheating.

Every week, I make my obligatory batch or two of biscotti, changing up the flavour every now and again, but the toasted hazelnut and vanilla bean is a firm favourite in my house. I have also been making bread quite often from this recipe. It is easy to knock up 24 hours before you need it, and bakes up with a lovely crusty exterior. I have left it to dry out a bit during the day to make Pan con tomate (bread with tomatoes).  This in turn lead to a Spanish feast one weekend with a rocking Paella. As I tend to cook by chucking things in the pan and seeing where it goes, I didn’t write down the recipe as I went along. SO! I have written down all of the ingredients, now to go measure and weigh everything out for the recipe (to be posted later this week).

No knead crusty bread

Keeping in the season however I had some lovely looking asparagus and coincidentally I had some puff pastry in the house as well, so I decided on a rare sunny warm day that an asparagus tart with salad was the order of the day, and it turned out beautifully if I do say so myself.

I served the tart with a dressed green salad. The vinaigrette was just a bit of olive oil, balsamic vinegar and a scant teaspoon of Dijon mustard.

 

 

Asparagus Tart Recipe

Ingredients

  • 1 sheet chilled puff pastry
  • 1 egg, beaten
  • 500g (about 1 lb.) tender asparagus
  • 1 cup finely grated gruyere, parmesan or strong cheddar cheese
  • sea salt and freshly ground black pepper
  • olive oil

Instructions

  1. Preheat oven to 180c/400f. Line a baking sheet with parchment paper and set aside.
  2. On a lightly floured work surface, unfold the pastry and slice into six equally sized rectangles.
  3. With a knife, score a 1/4" boarder along the inside of each rectangle being careful not to cut through the pastry. Gently press the inside of the pastry with your fingers, flattening slightly.
  4. Brush each rectangle lightly with beaten egg. Sprinkle with sea salt and pepper. Top the pastry with enough asparagus spears to fit the inside of the rectangle. Brush the asparagus lightly with olive oil and a sprinkle of ground black pepper.
  5. Bake for 15-20 minutes, until puff pastry is almost golden brown and asparagus is cooked through. Sprinkle the cheese over the asparagus and pop back in the oven for about 5 minutes until the pastry is golden and the cheese is golden and melted. Remove from the oven, allow to cool slightly before serving. Serve with a dressed green salad. The tarts can be stored in the refrigerator for a couple of days.
http://www.stephlovescake.com/food/asparagus-tart-recipe/

 

Have a good one!
Steph