Tuesday, April 28, 2015

Cheesy Asparagus Tart

I've had tons of free time lately since I left my grueling 40-hour work week job. In case you were wondering, I'm still a full-time student. So, 40 hours, library study sessions... yeah it gets old. I took a bit of a "sabbatical" until I start at Yale-New Haven this September as a Dietetic Intern! Can you believe it? A dream come true!

So now, i've been doing lots of blogging, reading, scrapbooking, and visiting family before taking my right of passage 4-day drive across the country.  Did I mention, graduation is in 55 days? I know, I know, i'm ecstatic!

But, after all of these changes happened, all of my coworkers wanted to come over for some wine and to celebrate. Yes, it's okay to enjoy some wine after you've been accepted to your dream school! (haha) Since we were going non-paleo that night already, due to the wine, I decided to use up the rest of my gruyere cheese I had packed in the back of the fridge. So as I mentioned, this is a non-paleo recipe!

I first found this deliciousness via the wonderful Martha Stewart. I decided to up the ante a bit from the original recipe (sorry Martha) and soak my asparagus in balsamic vinegar overnight.  I also added a different cheese in addition to the gruyere. You know... just trying to be fancy for my ladies wine/celebration night.

1 bunch thin Asparagus (about 15-18 spears)
2 tbs. Balsamic Vinegar
1 roll Puff Pastry (6 sheets), thawed
1 tbs. Coconut oil, melted
12 oz. Gruyere cheese, shredded
4 oz. Parmesan cheese, shredded

Yields ~ 12 servings (2"x 2" squares)

Directions: Cut about a 1/4" from the bottom of your asparagus bunch. You're essentially cutting off the "woody" hard stems off the asparagus. Put them in a plastic bag with your balsamic vinegar. Using your hands mix together the vinegar and asparagus. Lay flat and refrigerate overnight.

Preheat oven to 400 deg. F. Roll out your pastry flat. using the coconut oil to allow the sheets to "stick" to each other. So, brush in between sheets with melted coconut oil. Lay them flat on top of each other. Fold edges over on top of each other at least a 1/2 inch on all sides. Pierce with a fork all over the flat end of the tart sheet. Lay on a cookie sheet flat. and make sure the oil is spread thoroughly over the pastry sheets. Bake for 20 minutes, golden brown and it should not have "risen" you should have pierced it enough so the pastry doesn't puff (no pun intended).

Remove from oven and layer with cheese(s). Carefully, lay the asparagus long-side down on the cheese filled tart. Place back in oven for 15 minutes, or until cheese is nice and bubbly.

Let cool, slightly (about 5 minutes will do) and cut into 2" x 2 " squares.


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