I can't get enough! The puff pastry, with the nutty cheese and hot seasoned asparagus is perfection. Every time we eat gruyere, Derek remarks at how surprisingly "nutty" it is - and it really is the best word to describe gruyere. It doesn’t have to be perfectly sized or perfectly square. Just make sure you’re rolling it out on a floured surface and using a floured rolling pin. The hardest part is rolling out the puff pastry dough, but that’s really simple too. This looks fancy, but in reality takes just a few minutes to throw together. About this asparagus Gruyre tart: Honestly, this sucker is easy to make. Let me know if you find anything, in any part of the site, that needs attention!Īs for this recipe, I thought (with the Oscars coming up on Sunday), I should give you something faux-fancy. My recipe tags more specific, so there will be more specific categories to choose from. I'll be going through it in the next few days to make Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Add the Gruyre, a second layer of spinach, and season again. If using spinach: Arrange a layer of spinach on the phyllo. It's fun, I promise!Īnywho, you should definitely check out the recipe index! It will, hopefully, make finding recipes a lot easier. Drain the asparagus spears and spinach, if using, and pat them completely dry. Two hours later, it was perfect! I'm hoping at least one of you can empathize with me here - otherwise you might just think I'm a crazy website nerd. Then I got up Thursday and got to work! The site switch went as seamlessly as it possibly could have, with zero downtime and minimal "what the heck is happening to this site" time. Now she’s live on TODAY to her recipe for a delicious asparagus gruyere tart. I wanted to jump right in and make the switch RIGHT THEN, but I knew that had the possibility of turning into an all-nighter, which I'm just not psyched about doing EVER AGAIN. ![]() Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. I knew it was PERFECT for me (literally, I don't think I even looked at more than 5 designs, and I'm totally fine with that!). Trim any fat off the bacon and cut into 1cm/½in strips. It was 10 pm, I was tired and verging on grumpy, and I found this new design. ![]() Place mixture in a bowl to cool for 15 minutes while you prep the remaining ingredients. Saute until leeks are soft, and mushrooms start to brown, about 5 minutes. ![]() Well, I put that feeling aside for a while, but got it BAD on Wednesday night. Melt butter in a large skillet, Add the leeks, mushrooms, 1/2 tsp. I know I mentioned a few weeks ago that I'd been having that itch for change - like the need for a haircut. ![]() Transfer the tarts to a baking tray (lined, just in case) and place on the oven shelf. I love cooking for family and friends, especially preparing and serving brunch.If you're reading this in your feed reader or email, I encourage you to click on through to my NEW, redesigned, oh-so-pretty site! I'm pretty darn happy with it. 10 Fill the tart cases with asparagus, then cheese cubes. Bake in a preheated 400 degree oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes. Brush the outside inch of the pastry with the oil. Arrange the asparagus in a single layer over the cheese. I have always loved cooking and trying new recipes, this site is a real adventure!!! Not only have I found some great recipes, but I have made many new friends locally and from around the world. Brush the mustard around the inside of the cut.
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