I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
And how was everyone's Memorial Day weekend? We were lucky enough to have good weather and spent our time together eating, playing and spending time with friends. In the short four days that we had together I got very spoiled and had a hard time relinquishing my husband back to school! But luckily I have a nice "food hangover" to distract me!
This beauty was something I found in my Martha Stewart Great Food Fast book. I've been making a ton of things from this cookbook, and so far I've found it to be a little "hit and miss." However, one thing I really love about it is that it's split up into the four seasons, which I think is fun, I love seasonal food. This particular tart was a total hit and something I would definitely make. It's simplicity was probably the best part about it, easier then throwing together a pizza! Puff pastry, cheese and asparagus...do I really need to tell you how good it was?
Asparagus Gruyere Tart Great Food Fast by Martha Stewart
Flour, for work surface 1 thawed sheet frozen puff pastry 2 cups shredded Gruyere cheese (I probably used half of that) 1 1/2 pound medium or thick asparagus 1 tablespoon olive oil course salt and freshly ground pepper
1. Preheat the oven to 400F. On a lightly floured surface, roll the puff pastry into a 16x10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.
2. Remove the pastry shell from the oven, and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.