Three main ingredients is all you need to make one of the most amazing appetizers.This is one of those super easy recipes that results in something that looks and tastes like it must have been a lot of work. Okay maybe not as easy as spray cheese and Ritz crackers (that use to be hubby Tom’s go to appetizer – good thing I do the cooking) What makes this delicious and easy? It’s all do to one of the best products to keep in your freezer – puff pastry! It’s not health food but it is convenient, tastes fabulous and you know what? A little puff pastry once in a while won’t hurt. I’m just sayin.
I made a little mistake with my asparagus placement – I should have alternated the asparagus ends and tips – it would have looked better. That little hiccup didn’t alter how it tasted. This was rich, cheesy and fabulous! We cut it into about 16 pieces for an appetizer and it was a huge hit.
This is a Martha Stewart recipe and in typical Martha fashion she wanted the puff pastry edges trimmed to perfection. I’m not Martha so I went with the more rustic version which didn’t waste any of that fabulous pastry. It still looks mighty fine to me. Perfect for a cocktail party, a brunch or even along side a steamy hot bowl of butternut squash soup.
Asparagus Gruyere Tart
- flour — for work surface
- 1 sheet frozen puff pastry, thawed
- 5 1/2 ounces (2 cups) Gruyere cheese — shredded – I used Trader Joe’s Gruyere & Swiss
- 1 1/2 pounds medium or thick asparagus – only 1 pound fit on my tart
- 1 tablespoon olive oil ( I used a little olive oil Misto spray instead)
- salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges or not if you don’t mind a more rustic look. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 10-12 minutes.
Remove the pastry shell from the oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 10-15 minutes.
Cut into 16 slices
Serving Size: 1/16
Per servings; 120 calories, 7.8g fat, 9.8g chol, 99.3mg sodium, 8.3g carbs, 0.7g fiber, 4.8g protein WWPP 3
Recipe adapted from “Martha Stewart Everyday Food”
Behind the scenes here at Nutmeg things have been a little off. There have been a few blog issues and my nutmeg email has been down for a week. Yikes! My IT guy (aka son David) finally got it back up and running today. If you emailed me in the past week I didn’t get it! We have no way to recover the emails - they are nowhere to be found. It is what it is so now lets hope this week things run more smoothly. There is a lot of blog maintenance that I need to attend to. Getting recipes moved over to the recipe navigation site (click on the recipe tab at the top of the page to access my recipe files) and doing a little blog house cleaning.
The adult children all made it home yesterday and we enjoyed a family meal together.We enjoyed a fruit salad, a baby mixed greens salad with feta cheese, garbanzo beans,red onions, red peppers, cherry tomatoes and a basalmic dressing. Asian Turkey Burgers for the ladies and grilled hamburgers for the guys along with a few oven fries. Hubby Tom also had the smoker going to cook some chicken and ribs ahead to freeze for future meals.
The winter squashes are showing up at the markets and I bought a butternut and a kabocha squash. There is a soup recipe I want to make with the butternut squash and the kabocha squash will be oven roasted and used as a side dish or cubed and tossed onto salads. Winter squash is so flavorful, has tons of fiber and is quite versatile. It’s one of the foods I so look forward to each fall.
Our son in law has his own IT business and he has quite a few elderly clients who rely on him to fix their computers and also teach them how to use their computers. Frequently when he is working on their computers they will also ask him if he can help them with some other electronic gadgets. Such was the case recently with a 92 year old client named Lucille. (They often share details such as their age with him – too funny.) Her family had talked her into getting a smart phone and she asked our son in law if he could teach her how to “text.” He was more than happy to do so and being a good student she got the hang of it. Before he left she asked if he would mind texting her a few times over the next week so she could practice! Of course he did as she asked and she was able to text him back no problem! This 92 years young woman is an inspiration – you are never too old to learn something new.
Add Your Thoughts
Do you like winter squash?
Can you imagine yourself at age 92? I wonder what kind of electronics will be available then.
I hope I can be like Lucille and still eager to learn something new when I am her age.