Saturday, May 15, 2010
As a stay at home mom, I have been doing more than the usual amount of ladies lunches and brunches. With the spring influx of asparagus, I decided to make an asparagus tart. It was very easy since I never make my own pastry. It's the kind of thing you can make that will make your guest feel special, but that won't take you all day to make.
One box of puff pastry (rolled out)
One bunch of Asparagus
5-6 good sized mushrooms, sliced
2 eggs, beaten
A wedge of brie
Chives, salt and pepper to taste
Start by baking the asparagus and sliced mushrooms for 5 minutes at 425F in olive oil salt and pepper. This just makes sure they will be cooked through even if the asparagus is thick.
Take the puff pastry and roll up the edges a bit. Poke some holes in it with a fork or knife so that it doesn't bubble up while cooking. Lay out the asparagus and mushrooms to cover. Brush the edges of the pastry with the egg, and then pour the remaining egg over the tart. Cover with slices of the brie and chives and bake for 20-30 minutes (until pastry is brown). The second time I made this I added some slivers of onion, which added some nice flavour. Yum!