Another recipe from the Costco Magazine. They had me at asparagus this time. I’ve mentioned my 2 favorite foods are watermelon and asparagus, so you know I’m in. This one looked totally la-di-da and yet super easy. Our favorite nephew, his wife and daughter were here and it was voted a total winner. Our 2 year old great niece even helped roll out the puff pastry dough and grate the cheese.
This is a really nummy nibble. I will be making it all year, or at least as long as I can get fresh asparagus. Look at the intensity on her face as she grates the cheese. Isn’t it more important than the squiggly cut puff pastry? Yeah, I think so. I wish you could have seen her piercing the pastry with a fork. It sort of reminded me of the Psycho shower scene. She was into it.
Heat the oven to 400 degrees.
1 tablespoon flour
1 sheet (about 8 ounces) frozen puff pastry, thawed
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere Cheese
1 pound medium asparagus, trimmed
S and P to taste
Sprinkle flour onto the work surface, roll out the pastry dough to a 14 x 9 inch rectangle. Trim the dough for neat edges, then transfer to a parchment lined baking sheet. Score the pastry dough lightly with a 1-inch border on all sides. Pierce the interior dough with a fork. Bake until light golden, about 10 to 12 minutes.
Remove the pastry from the oven and sprinkle with the cheeses. Place the trimmed asparagus on the interior of the tart, alternating with ends and tips. Drizzle the asparagus with the olive oil, scattering thyme on top and season with salt and pepper.
Bake until puff pastry is golden and asparagus is tender, about 15 minutes. Serve warm or at room temperature. Makes about 6 servings.
* From the Recipe Box:
This recipe was from the March 2020 Costco Connection. I get really good recipes from that publication.
G would like to see twice the cheese on the tart. We like our cheese.
Even with a 2 year old sous chef, it turned out fabulous. Appearance isn’t everything. Let these kids help people.
and remember: Erin go Bragh my darlings. Big kiss, Lynn
From the Recipe Box 