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.
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!