Friday, September 14, 2012

Three Cheese Asparagus Tarts

Last night, I cooked with Jessica for the first time in her kitchen. It was so much fun cooking with another person in a new environment! Also, since she is a blogger as well, I didn't feel super weird for taking an excessive amount of pictures... 

I chose to make these tarts because they are simple, but flavorful, and take a fairly short amount of time to make. It's amazing how such basic ingredients can taste so well together! 
This original recipe just called for gruyere, but I added Parmesan and mozzarella just because.

Grate the three cheeses!

Although I don't have specific amounts for each cheese, we used all of the cheese that we grated into these three bowls.

Second step: asparagus!

Just snap off the ends and you're all set.

To assemble these tarts, roll out one sheet of thawed puff pastry and brush with a beaten egg.

Then, sprinkle with salt and pepper, evenly distribute the cheeses, and place the asparagus on top.

Her dogs love cheese as well!

Now, just one more step before sending them off to the oven.

Brush the asparagus pieces with olive oil!

While the tarts were cooking, I cut strawberries and mixed them with raspberries.

By the way, we had some asparagus left over.

Additionally, I sliced and cut an avocado.




Tart status after about 20 minutes in the oven.


We ate outside because the first signs of fall are finally showing and it feels so cool and nice.

It was a perfect night for cooking!


Asparagus Tarts
makes 6 small tarts
adapted from Joy the Baker

Ingredients:
1 lb. asparagus
1 sheet frozen puff pastry, thawed
all-purpose flour
1 egg, beaten
finely grated gruyere cheese
finely grated Parmesan cheese
finely grated mozzarella cheese
salt and pepper
olive oil 

Directions:
Preheat oven to 400˚F. Line 2 baking sheets with parchment paper and set aside.
Snap off the ends of the asparagus and set aside.
Unfold the thawed puff pastry and roll out on a lightly floured surface. Cut the sheet into 6 equal pieces.
Score 1/4-inch border along the inside of each individual rectangle. Place 3 rectangles on each prepared baking sheet.
Brush each piece with the beaten egg and sprinkle with salt and pepper. Top with the cheese, followed by the asparagus. Brush the asparagus with olive oil.
Bake 20-25 minutes, until the puff pastry is puffed and golden brown. Allow to cool about 10 minutes on the baking sheets before serving. 

7 comments:

  1. asparagus and cheese is the best combination ever. and i love the little salad.

    cakes-carina.blogspot.de

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  2. It was so tasty, especially with the puff pastry!

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  3. i don't particularly care for the taste of asparagus, but i must admit that its shape makes it perfect for tarts such as these--lovely!

    ReplyDelete
  4. I love cooking with friends.

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  5. Those looks delicious Elizabeth!

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