Thursday, September 30, 2010

Asparagus, tomato and Gruyère tart

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This colorful vegetable tart is the reason favorite Daughter is hooked on asparagus!   I came across this simple recipe in Martha’s vast recipe collection several years ago and it has been requested many times.   Served as an appetizer or main dish when accompanied with a soup or salad, this tart has a handful of ingredients and is very easy to prepare  – it fits right into a young lady’s busy college schedule.  

I have been fortunate to have children that love vegetables.  We were never a fast-food family as that option was not available to my parents in South Africa when I was little.   My kids ate what was served at our dinner table and our extended family feasts from the get-go.   I was spared the drama of picky eaters and watched their friends exhibit some strange behaviors.  One young neighbor never ate at our home.   He subsisted on a diet of chicken nuggets alone.   I’m sad to see that he is now an obese young man.   Another young girl asked me what that whole bird was I had sitting in a roasting pan.  It was a chicken… And I once come across a kid at the check-out counter that could not recognize broccoli (!) so he couldn’t look up the PLU code.   It’s no wonder we are now in the midst of a health crisis with no change in sight.

When it comes to asparagus,  I always buy the bunch with the thinnest spears and fresh buds.    It’s just a personal preference, but any thickness is good.   An excellent provider of Vitamin K, folate, Vitamins C and A, asparagus is also a natural diuretic and is high in antioxidants.

This recipe combines the flavors or asparagus and Swiss-made Gruyère cheese.  They pair beautifully together and it’s no wonder – they are both common items in the Swiss kitchen.  Here I have added sliced cherry tomatoes to the mix for a beautiful and delicious presentation.

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Asparagus, tomato and Gruyère tart  adapted from a recipe by Martha Stewart

a little flour for the work surface

1 sheet frozen puff pastry

5½ ozs (2 cups) Gruyère cheese, grated

1½ pounds thin or medium asparagus

8 cherry tomatoes, sliced in half

1 tablespoon olive oil

salt and pepper

Preheat oven to 400ºF.

On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle.  Trim uneven edges.  Place pastry on a baking sheet (I line mine with a silpat).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle.  Using a fork, pierce dough inside the markings at 1/2-inch intervals.

Sprinkle pastry with Gruyère.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange asparagus and tomato halves in a single layer over Gruyère.  Brush with oil and season with salt and pepper.  Bake until spears are tender, 20 to 25 minutes.  Remove from oven and cool for 5 minutes.

Cut tart with a pizza cutter into desirable pieces.  Serve hot.

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Make sure you sprinkle some cheese on the edges too! 

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  1. Dragana, moram priznati da nisam ljubitelj asparagusa, ali da bi ga sigurno u ovoj varijanti probala. Ovde je jako skup, još nisu krenuli da ga gaje, a mislim da bi lepo uspevao. Tako je do pre par godina brokoli bio papren, pa kad us svi počeli da ga gaje sada je iste cene kao karfiol. Odlična kombinacija!

  2. Oh my goodness, that tart looks heavenly. I have the tomatoes and puff pastry, now all I need is asparagus. How sad that there are young people who don't recognize a common vegetable or know what a chicken looks like.

  3. Wow. Everything you create looks like a piece of art. Any ideas on how to dress up Sweet Potato Biscuits? Love for you to leave a comment on my blog if you have any ideas!

  4. I was searching for some interesting vegetarian dishes and discovered you. This is exactly what I was looking for. So pretty, too.

  5. I was searching for some interesting vegetarian recipes and discovered you. So pretty, too.

  6. sve u vezi ove pite obožavam, sigurno ću je raditi


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