Monday, May 25, 2009

Asparagus, Crimini and Gruyere Tart

This dish was a hybrid of a couple recipes I found online, plus a few modifications of my own based on what I had in the fridge, what needed to be used, and general spaciness/laziness after a busy weekend.The Martha Stewart Recipe looked good, but almost too simple. This other recipe included mushrooms, which I wanted to use up, but I liked the idea of Gruyere more than creme fraiche (and didn't want to pre-cook the veggies).

So, I ultimately used packaged puff pastry, rolled it out on a baking sheet, put a super (super!) thin layer of Dijon mustard on it, sprinkled it with shredded gruyere, a thinly sliced green onion, a little bit of minced fresh thyme, parsley and rosemary, S&P, and then laid out raw asparagus and mushrooms in an artful way. Brushed the top with olive oil and more S&P and stuck it in a 400 degree oven for about 20 minutes. The only thing I would do differently next time is grease the baking sheet a wee bit.

Tasty and definitely cool looking!!

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