Bake 20-25 minutes, until the puff dough is well-browned and the asparagus is tender. Brush with olive oil and sprinkle with salt and pepper. Line with the asparagus spears, tightly sandwiched, alternating ends and tips and trimming to fit, if necessary. Remove the pre-baked dough from the oven. Meanwhile, snap the woody ends off each asparagus spear (the asparagus will give way at just the right part). Pierce the dough inside the rectangle repeatedly with a fork, in about 1/2″ intervals docking the dough will keep it from puffing up too much and form the tart’s border. With a sharp paring knife, score the dough 1″ from the edge of the puff dough (taking care not to cut all the way through) to form a rectangle. Lightly flour your work surface and roll out the puff pastry into a 14″ x 11″ rectangle. Thaw the puff pastry in the fridge, 2-3 hours or per package instructions.
Mimosa, anyone?Īdapted from Everyday Food: Great Food Fast, 2007 I might serve the tart with Julia Child’s ramekin-baked eggs, some nice prosciutto and a heap of strawberries. Served with a bright salad, the flaky richness of the puff dough satisfies for a vegetarian main course, or you could add it to a chic, simple brunch spread. I brushed the tart with a bit of grainy Dijon mustard, and while I liked the acidity, the mustard’s tang overwhelmed the asparagus slightly I might just drizzle on some balsamic vinegar before serving the next time out. Voilà! A very pretty dish for lunch that sings of spring. This recipe first caught my eye with its fetching good looks, but then I happily realized it’s in the quick-and-easy category as well: store-bought puff pastry browned in the oven, fresh green asparagus and tangy Gruyère cheese arranged on top and a finishing bake. Which, fortuitously, is usually just in time for the season to wind down, and then blink, a year goes by and I’m wondering when the asparagus will be coming in again.Īnd when you’re eating so much of the stuff, a little variety comes in handy. This time of year, I’ll eat asparagus nearly every day until I’m positively sick of it, until I don’t want to look at another spear of asparagus ever again. Transfer to plates garnish with thyme sprigs.I’ve been going through a lot of asparagus lately, steamed or grilled, with a quick kiss of green garlic aïoli, dressed in vinaigrette or spritzed with lemon and black pepper. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Add the Gruyre, a second layer of spinach, and season again. If using spinach: Arrange a layer of spinach on the phyllo. Mound filling atop pastry squares, leaving 1/2-inch plain border. Drain the asparagus spears and spinach, if using, and pat them completely dry. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400☏. DO AHEAD Filling can be made 1 day ahead.
Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Transfer mushrooms to large bowl cool 15 minutes. Sauté until tender and lightly browned, about 4 minutes. Add mushrooms sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Melt butter in heavy large skillet over medium-high heat. Arrange squares on 2 rimmed baking sheets. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Roll out each pastry sheet on work surface to 10-inch square.
0 kommentar(er)
