Asparagus Tartlet

I've been following a new blog recently. It's called The Forest Feast, with the tagline "a new york food photographer moves to the woods." Erin Gleeson's recipes are plentiful, simple, and of course gorgeously photographed. I love the Pinterest-worthy shots of key ingredients with the basic recipe written right in, like this:


 




For dinner this past week, I decided to try the Asparagus Tart that looks so delicious here. My version was a tiny bit different, here's how it went down:


A square of puff pastry, thawed and placed on a fortuitously square cookie sheet.



Turn up the edges of the puff pastry square, then dot with crumbled chèvre (goat cheese).




Have next ingredients at the ready: washed asparagus (I suggest peeling the woody stems
rather than snapping off and wasting), egg with seasoned salt, and chopped garlic.




Beat egg and pour over cheese. Don't worry if there's not enough--just drizzle as best you can. Sprinkle on garlic.



Place asparagus. Some stems did snap, so I filled in a bit with partial pieces (see center).



Just for the heck of it, I sprinkled "Slap Ya Mama" spicy seasoning over everything. This was a recommendation/gift from one of my husband's JAZZ FRIENDS and it makes me laugh.



Bake in a 375˚F oven for 25 minutes. I like my asparagus to be Not Crunchy.



If you cut the finished tart with kitchen scissors I bet you could get about 16 pretty squares from this recipe: great for a potluck or book club! It's delicious at room temperature or even cold from the fridge.


I love asparagus, especially the simple way of just boiling it for 5 minutes and buttering. I've also made Penne Bake with Asparagus and Asparagus Risotto. How do you like asparagus? Wait, DO you like asparagus?

1 comment:

ValleyWriter said...

Mmm - this looks yummy! Might just have to file that away for the next book club as you suggest, when calories and fat don't count :-D (If you've never looked at the label on puff pastry - DON'T!!!)