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Thursday, April 14, 2016

Swiss and Asparagus Tart


     There is just something so fresh and fun about spring!  Don't get me wrong, I love a good casserole and there is nothing quite as homey as a great bowl of hot soup with a side of freshly baked bread.  But as the weather warms up and the produce section of the grocery store begins to move into the next season, it makes me a very happy girl!  Finally the fresh strawberries have color and flavor again and the asparagus!  Give me all of the asparagus!



     Normally we just eat our asparagus roasted.  A little salt, pepper and olive oil and a few minutes in a really hot oven and that stuff is perfect!  We also do it on the grill, which is wonderful too.  I thought it would be fun to have some asparagus on our Easter menu, but with people coming and going and not all eating at the same time I didn't want to have to worry about keeping it warm.  Besides, I wanted to do something a bit more fun than just roasted asparagus.  



    This tart was the answer to all of my little wants and needs.  It comes together easily, can be eaten with your hands,  and it tastes like spring. Plus mustard and Swiss go so well with ham, so it made for a perfect compliment to the star of the Easter buffet.  I made a smaller test run a couple of weeks before the party to make sure we would like it, and then two big ones for the party.  All but three pieces were gone by the end of the open house!  I'd say it was a winner!


* Note:  I have just noticed in the past few months that our grocery store carries puff pastry in the refrigerator section.  It is great!  First of all there is no need to defrost it, so it is quick and there is no planning ahead.  Secondly, it comes rolled around a piece of parchment, so all you have to do is unroll and place on a baking sheet... no need to dig out parchment.  Third, it is one big sheet rather than two smaller squares which worked perfectly for making these tarts for a crowd!  You can certainly use the frozen (or homemade if you have the willpower to do that!), but I have been having fun with the refrigerated version!

Swiss and Asparagus Tart

Ingredients:

1 14 oz package refrigerated puff pastry (or a box of frozen if you can't find the refrigerated)
1 1/2 T Dijon mustard
8 oz Swiss cheese, grated
3/4 pound asparagus, cleaned and trimmed
1 T olive oil
salt and pepper

  1. Preheat the oven to 400 F.
  2. Place puff pastry on parchment paper on a baking sheet.  Score a border about 1/2 inch from the edge all the way around the puff pastry.  You want the score to go about half way through the puff pastry.  Flock the inside rectangle by poking it with a fork.
  3. Bake for about 15 minutes, or until puffed and lightly golden brown.
  4. With you hand, gently push down any of center part of the pastry that puffed, leaving the border puffy.  Spread mustard over center.  Sprinkle with cheese.
  5. Line asparagus over cheese, placing as many as you can fit into the center part of the tart.
  6. Brush asparagus with olive oil and sprinkle with salt and pepper.
  7. Bake for about 20 more minutes, or until the asparagus is cooked to your liking.
  8. The tart is easily cut with a pizza cutter and is good served hot or room temperature.
Adapted from Hip Foodie Mom







16 comments:

  1. This tart looks delicious and has 3 of my favorite ingredients: puff pastry, asparagus and Swiss! YUM! I'll definitely need to try this recipe.

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  2. I am a huge fan of asparagus. I love it with some sea salt sprinkled on top :)

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  3. I bought the most beautiful asparagus last night. I wish I would have read this before we went shopping so I could have picked up the puff pastry! Next time... Looks fabulous!

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    1. I hope you do, it was a delicious way to have it! Thank you!

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  4. Hi Carlee, I didn't know about puff pastry in the refrigerated area so I appreciate so much you letting us know about it! Love asparagus so I'll have to try this soon - it sounds so good! Blessings, Janet

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    1. I really like the product, it requires less planning and I like the size of the sheet too. I hope your local stores carry it too!

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  5. This tart looks delicious and easy to make. Thanks for sharing. Stumbling. Have a wonderful week.

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    1. Thank you so much and have a wonderful week as well!

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  6. Hello Carlee, wow your asparagus tart looks so good. I would love to make this sometime! Thanks for the recipe. Julie

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    1. Thanks, Julie! I hope you love it!

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  7. Asparagus as one of our family's favorites. I love it in the spring when it is cheap and plentiful. We used to have our own asparagus plot in the garden, but over the years it died out instead of flourished. We really miss it. Those sweet tender shoots are amazing. I didn't know that they had refrigerator puff pastry sheets, that certainly makes this recipe a quick one to put together, doesn't it? It looks delicious and I can see why it didn't last very long!

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    1. My parent grow asparagus. They had a patch at their last house, but obviously had to leave it when they moved. They started some at the farm a few years ago and should get a crop this year! You should definitely check out the refrigerated puff pastry, it is so much easier!

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  8. Asparagus is one of my favorite spring veggies, this tart sounds like a wonderful preparation! Thanks for sharing at What'd You Do This Weekend?!

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