As I was browsing through the myriad of Easter recipes that appeared in my inbox this week, I stopped hitting the “delete’ button when a particular set of recipes caught my eye
Martha came through again.
I often look for different ways to prepare vegetables and I had to try the one offered by the big “M” herself.
Check the photo…you’ll understand.
I aspire to be Martha when I grow up….sans the stripes.
Asparagus Gruyere Tart
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Fold the pastry over to form edges. To keep the puff pastry from puffing up, use a fork to pierce the dough inside the markings at 1/2-inch intervals.
Bake until golden, about 15 minutes.
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. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Not too bad for an amateur, huh?