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Here’s an appetizer that is sure to please, especially now when asparagus is plentiful and has lots of flavour!
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  • 1 sheet frozen puff pastry, thawed (all butter type is best)
  • All-purpose flour for dusting
  • 1 large egg, well beaten
  • 10 medium asparagus spears, tough ends trimmed, shaved into thin strips
  • using a vegetable peeler
  • 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup finely grated Parmesan-Reggiano (or cheese of your choice)

Preheat oven to 400 degrees F. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10″ square. Lightly score a 1/2″ border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.

Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 – 12 minutes. Toss asparagus with the oil, and season with salt and pepper.

Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes. Let cool for 5 minutes before slicing into squares. Serves 4.

We had our tarte with barbecued lamb burgers and veggies with hummus!

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