Saturday, March 29, 2008

Vegetarian Mondays and CLICK!

Awhile back, I announced that Tim and I were going to try to eat vegetarian at least a few times a week - not that much of a challenge for us because it wasn't like we always had meat for dinner, but I really wanted to up the caliber of our meatless dinners as well as reduce our meat intake for personal reasons (some of which can be found here).

To give an update, we have been doing great! I have not been all that great about blogging all of our meatless meals because they usually occur on a weeknight and I have serious issues shooting food in the dark, BUT today you are in luck! This recipe was so good that I had to post it. So simple and good is what I should say. Seriously - only about 4 ingredients!

Asparagus & Gruyere Tart (adapted from Everyday Food)

Ingredients
1 sheet puffed pastry, thawed
1-2 bunches of asparagus, ends trimmed
1 cup gruyere cheese, shredded
1 cup parmesan cheese, grated
Kosher salt/pepper
Extra virgin olive oil, for brushing

Steps
1. Prepare puffed pastry. You only need one sheet. Thaw it per the directions on the package (unless you make your own puffed pastry, then you are seriously amazing). Note: don't leave it to thaw too long prior to baking. The first time I made this tart, I left my dough out to thaw on the sheet pan a few hours while I was doing other things and it did not rise properly.

2. Preheat oven to 400 degrees. Line baking sheet with parchment paper. Roll dough out to an approximately 16 x 10-inch rectangle (Mine was more like a square and it really does not matter too much - just don't spread the dough out too much) on a lightly floured board.

3. Transfer to baking sheet and lightly score the dough approximately 1-inch from the edge to mark a rectangle. This is the area that will puff up the most during baking. Prick the inner area with a fork approximately every 1/2 inch. If you care if your tart is a perfect shape, you can also trim the edges to make all sides even. Bake until puffed and lightly golden, approximately 15 minutes. Make sure you don't overbake during this round because the second time around, it will burn (learned from personal experience :).

4. After the tart shell is baked, cut asparagus to fit the inner area of the tart. Put shredded/grated cheeses in the bottom of the tart shell. Fit asparagus in rows (alternating ends and tips) over cheese to fill tart. Brush with olive oil and season with salt/pepper. Bake until asparagus are tender (approximately 15-20 minutes, depending on the size of your spears).

This dish was perfect as part of a main course and also as a side dish (I brought it to Easter dinner and it went over great!).
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Not to take away from the great recipe above :), but I am really excited about CLICK this month! The theme for this monthly food photography event was metal and I was determined to get out a photograph that I loved before the deadline. So, here is my take on metal in the kitchen!

CLICK: March 2008: Metal Essentials...

11 comments:

annieseats said...

Glad to see this turned out well for you. I've got leftover asparagus and leftover Gruyere in my fridge and have been envisioning this very thing. I guess I'll have to try it now!

bakingblonde said...

Asparagus is one of my favorite veggies! I can't wait to try this, it looks and sounds amazing.

Mary said...

that looks amazing!! we are almost vegetarians and really enjoy the lifestyle. I have never used puff pastry, but this is so enticing I just might have to,

Jessy and her dog Winnie said...

That tart looks so delicious, and simple!

Leah said...

That's a gorgeous tart; I might have to make it this week! We're also trying to eat more meatless meals around here; I'm going to try your tart tomorrow night as a side for sauteed tilapia!!

ashley said...

the tart looks amazing and i love your photo for click!

exuberantchef said...

What a great photograph! You're going to win for sure!

Say, what a wonderful, easy, delicious sounding recipe. I'm on an 'eat mostly local' kick (well it's a bit more than a kick...I've been on it for over 6 months), so I will have to wait a few weeks for local asparagus. But I've put a note on my fridge so when that day at last arrives, I can make this tart. Gruyere...yum!!

Thanks,
Deborah

Katie said...

I've been looking to make this for a while now. It looks so great! I have asapragus in the fridge now. Hmmm...

Nina's Kitchen (Nina Timm) said...

Lovely idea - an ice cold glass of crisp white wine will go so well with this....

Patricia Scarpin said...

I've had an eye on that tart ever since I got the book. It looks mouthwatering!

Sandi @the WhistleStop Cafe said...

I have been meaning to make that tart as well. My hubby would rather eat that metal than eat asparagus!
great photos~