Asparagus Pastry Tart


| 7/1/2014 2:49:00 PM


Blooms and SpoonsAlthough we’re now into July, the local asparagus season is just winding down here in southern Alberta. You can still find fresh spears in the farmers’ markets, but they’re quickly giving way to peas and beans – isn’t summer grand? Here’s one of my favorite ways to eat asparagus, a recipe well worth filing away for next spring.

Asparagus Pastry Tart

1 square store-bought puff pastry, thawed
1 shallot, peeled, diced
2 cloves garlic, peeled, minced
1 tablespoon butter
1/2 cup shredded Monterey Jack cheese
10 to 15 fresh asparagus spears, washed, trimmed
3 tablespoons olive oil
Salt
Black or white sesame seeds (optional)

Preheat oven to 350 F. Line a large cookie sheet with parchment paper. Dust a pastry board with flour, then roll out puff pastry into a thickness of about 1/2 inch. Transfer the pastry to the cookie sheet.

In a small frying pan, melt the butter, then add shallots and garlic. Saute until soft, then remove from heat. Spread the shallots and garlic mixture on top of the puff pastry, then sprinkle with cheese.



Roll the asparagus spears in the olive oil until thoroughly coated, then lay the spears side by side on top of the pastry. Leave a 1-inch border and roll the edges of the pastry up slightly.





Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds