A Simple Easter Recipe: Asparagus TartAngie McGowan
I found a way to bribe the little guy into eating more veggies. Only serve veggies at dinner, and make sure they’re sitting in a big pile of cheese. This recipe idea comes from Martha Stewart, but I first saw it on The Chefanies. It’s oh so simple, and the perfect recipe for Easter brunch, or any quick weeknight dinner. The original recipe calls for Gruyere cheese, but since it’s very expensive, and I usually don’t have any on hand, I used Mozzerella cheese. Emmentaler or Fontina cheeses would also be very good. Many other different melting cheeses will work too, just pick your favorite.
For the crust, I used my favorite puff pastry, the pre-made Pepperidge Farm puff pastry. I only have one gripe about them: I have never been able to unfold one. So instead of fighting it, I just roll out the folded dough to the shape I want.
Asparagus Tart Recipe
flour, for work surface
1 sheet frozen puff pastry, defrosted
2 cups cheese, shredded I used Mozzarella and the original recipe called for Gruyere
1 1/2 fresh asparagus, trimmed of woody stalks
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup freshly grated Parmesan (optional if your using mozzarella)
1. Preheat oven to 400 degrees. Roll dough on floured work surface to a size about the width of your asparagus spears and about 16 inches wide. Trim the edges to make a perfect rectangle if you want. Bake in a 400 degree oven for about 15 minutes, or until golden.
2. Toss asparagus with olive oil, salt and pepper. Top pastry with cheese, and then asparagus. Return to 400 degree oven and cook for 20 – 25 minutes, or until asparagus is tender. Top with a little freshly grated Parmesan.