Wednesday, March 21, 2012

Asparagus and Cheese Tart

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I know.  I know.  It's been done a million times before!   But I've never made one.

PLUS...I needed to get a new post up for the sake of all of us!

There's only so long people can view a, Guinness Bacon Cheeseburger without gaining weight simply LOOKING  at the damn thing!

So today...let's take in some greenery....




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Asparagus in particular.

Oh....and some puff pasty dough and some cheese.


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Come on!!!

Did you really expect me to go from, "King Cheeseburger"  to plain asparagus?!

That ....would be like a cold wet towel to the face! 

Like a snake under your pillow! 

Like a tack ...in your shoe.


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Using a store bought puff pastry dough, this aesthetically pleasing dish, is simple, quick and delicious!

Perfect for a brunch or dining alfresco in the garden ~ why not add some cream cheese and smoked salmon on top?!  YUM!

Asparagus and Cheese Tart

Ingredients:

Flour, for work surface
1 sheet puff pastry, thawed
1 egg, beaten
2 cups, freshly grated Parmesan Cheese (you could use ANY cheese really, just depends what flavor profile you're looking for, I love the combination of asparagus and Parmesan!)
10-12 pieces asparagus (more if asparagus is thin)
Freshly shaved Manchego cheese (Optional)
1 tablespoon (+/-) olive oil

Directions:

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 14 x 10 inch rectangle. Roll up sides to form a "rustic" looking edge. Brush edges and inside of tart lightly with beaten egg.

Place a piece of parchment paper on a baking sheet. Place pastry dough onto the parchment lined sheet.  With a sharp knife or fork, lightly pierce dough in the inside. Bake until beginning to golden, about 5-8 minutes.

Remove pastry shell from oven, and sprinkle with Parmesan (or your cheese of choice). Trim the bottoms of the asparagus spears to fit inside the tart shell; arrange in a single layer over Parmesan, alternating ends and tips. Brush with olive oil.

Bake tart until spears are tender, 10-15 minutes (cooking time varies depending on thickness of asparagus ~ it it's very thick you may need to cook a bit longer to get the asparagus to the right consistency.  If it's very thin asparagus, lean towards the 10 minutes side.)

Remove from the oven and slice (with a vegetable or cheese peeler) thin slices of Manchego (or cheese of choice) on top of hot tart. 
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7 comments:

Blog is the New Black said...

I can't wait to make this!

Blog is the New Black said...

I can't wait to make this!

Karen said...

Simplicity at its finest. Love it!

Andrea the Kitchen Witch said...

Beautiful!! And like you, I've never made one, either!! I know, shameful, right?? Yours came out beautifully and your photos are stunning, as always!

Lea Ann (Highlands Ranch Foodie) said...

LOL, I had to go back to the gym because of looking at that cheeseburger. :) I've never made a tart like this either. It looks beautiful! And so Springy. Wouldn't that be a nice dish for Easter?

Lea Ann (Highlands Ranch Foodie) said...

LOL, I had to go back to the gym because of looking at that cheeseburger. :) I've never made a tart like this either. It looks beautiful! And so Springy. Wouldn't that be a nice dish for Easter?

Toby Corn said...

I've been stuck on the "sweet" kick for a week now... I definitely need to make something like this for lunch today to get everybody back on the healthy bus.