I am not sure why I made this this afternoon. I had 2 lbs of asparagus in my fridge that I planned to use for an asparagus soup … I JUST cleaned up my kitchen, made it all sparkling clean and decided that I needed to bake something! I guess it was like the equivalent of needing a cigarette break…but in baking form. I can seriously destroy a clean kitchen within seconds!
I find that focusing on executing a recipe really helps clear my head…. Because I am a mother, my thoughts are consumed with WHAT DO I NEED TO PACK IN THE DIAPER BAG? BABY LAUNDRY! NAP TIME! FEEDING TIME! not to mention working, maintaining a household and a marriage! I find that in these 20 minutes or so of baking and measuring, I am at complete peace. It is the calm to my storm.
The best part of it is that I have something to show for it!
This tart was DELICIOUS. It would be a great appetizer…a main course paired with a nice salad…could be a hearty snack….shared with someone special. It also could be a decoration on your kitchen counter that you slowly pick at throughout the afternoon…I might have some experience with that.
The lemon really makes the asparagus pop! It has a nice tang to it and the cheese makes it super creamy. Pair that all with a crispy puff pastry and we are getting down to business. I am excited to make this again and experiment! I’m thinking of adding some mushrooms…or swapping cheese with something else like pesto?
Also must mention how happy the symmetry of asparagus makes me!
and I get dibs on the end piece!
Lemony Asparagus Tart
(adapted from an Everyday Food Recipe)
-1 sheet frozen puff pastry dough
-5 oz. shredded Gruyere cheese
-1 lb. asparagus
-zest of 1 lemon
-1 tablespoon of lemon juice
-2 tablespoons extra virgin olive oil
-Salt & pepper
Directions:
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Mix lemon juice, lemon zest & oil together in a small bowl. Brush the asparagus with the oil mixture oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Looks so cute all cut up huh?
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14 Comments
say something*gasp* page 306! it looks fantastic. you must tell me– did you roll out the thawed out pastry dough from its folded state or unfold it then roll it out? i’m dying to know how you did it. I was looking through the same everyday food book and for their rustic apple tart they say I must roll it out still in its folded state. and that is making me nervous.
jujube- I defrosted it. Unfolded it and then rolled it with flour on the board. It was super easy. Although the transfer to the cookie sheet from the cutting board was kinda scary!
looks wonderful!
thanks!
I am soooo going to make this. YUM! Thanks for the inspiration….your photos are soo good.
Is that the Everyday Food book? Is it worth getting if one has a subscription (and back catalog) of the magazine?
regan- i kinda wondered that myself since I have almost EVERY issue. I like it because it’s compiled and sorted by season. It has a lot of things that I have ear marked in the magazines-but right at my fingertips. Plus the pictures are bigger which I enjoy. I think it’s worth it–but I am all for redundancy that makes life easier!
Oh. Yeah.
This looks yummy! And you have the Orla plates! =)
This is so yummy!!! Since you posted it, I have made it about seven times. Twice with zucchini and once with zucchini and red bell pepper.
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