We’ve got a little ways to go before Ontario asparagus season hits us.
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.
This is a really easy, really impressive little treat. It could be served at a brunch, cut into small squares for an appetizer or larger squares and served with a salad as a light lunch or dinner.
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.
Try not to eat the cheese mixture ahead of time. Tempting as it may be, there’s just enough.
If you’ve never worked with puff pastry before, chill, there’s nothing to be scared of. It’s very simple to work with and roll out. It does not have to look perfect either.
Rustic is super in.
I bought this rolling pin from Ikea when I first started cooking over 10 years ago for $3 or $4. It’s simple, functional and has stood the test of time. Fancy equipment not required.
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.
Assembly is a cinch. If you’re having a tough time getting the cheese mixture to the edges, use your fingers to even things out.
Line ’em up. And behold. Gorgeousness!
Erin
Asparagus and Cheese Tart
Serves
6
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
Website
Lightly adapted from The Food Network
Ingredients
Directions
1.
Preheat oven to 400F. Using a rolling pin and flour for dusting, roll out puff pastry sheet to 12" x 16" or roughly the size of a baking sheet. Transfer to parchment lined baking sheet. Using a fork, poke holes all over pastry. Baked for 10 minutes until just beginning to lightly brown around edges. Allow to cool slightly.
2.
Meanwhile, bring a large pot of water to a boil. Submerse asparagus for 1-2 minutes. Transfer asparagus to a large bowl of ice water immediately and allow to cool. Transfer to clean towel and dry any excess moisture. Toss asparagus with olive oil and a pinch of salt and pepper.
3.
Combine cheese, egg yolks, milk, shallot, nutmeg and a pinch of salt and pepper in a medium bowl.
4.
Spread cheese mixture over pastry. Top with asparagus, alternating the direction of the heads.
5.
Bake for an additional 12-14 minutes until pastry is golden brown and cheese mixture puffs up from between the stalks of asparagus.
6.
Sprinkle with lemon zest and serve warm or at room temperature.
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