Just want you to be prepared is all.
Also, I don’t think you could physically restrain me from buying the spring produce now available from the US if you had to. I needed this asparagus.
I am a woman on a mission to get winter out of my system.
It’s a good veggo option for the non-meat eaters out there too.
The combo of gruyere and fontina is top notch. Gruyere is a bit harder and more pungent while fontina has a mild flavour and is super melty. Instead of gruyere you could try parmesan, romano, asiago or a nice old cheddar. For the fontina, sub mild gouda, harvarti or mozzarella.
Rustic is super in.
The pastry will be a little puffy (despite all your hole poking) when it first comes out of the oven. Don’t fret, it’ll settle a bit as it cools and you can lightly push down on the really puffy parts to flatten.
Line ’em up. And behold. Gorgeousness!