Asparagus & Gruyere Tart

May 10, 2016

We arrived Sunday eve to Hawthorne. Our ‘to-do’ list quite long this stay, while still trying to squeeze in a bit of relaxation. Don’t worry, I promise we will. Mainly all fun things on the list, mostly all centered on being at the house or the Hudson Valley. A quick trip into the city next week for the National Stationery Show, where I will spend most of my time laughing myself silly at all the gloriously funny/clever cards I am reading/ordering for WK. It is a tough job but someone has to do it. Smiling quite large as I type this. I digress, this yummy yummy asparagus & gruyere tart is at hand. It tend to try new cookery things when we are here or out at WestWard. Something about being super relaxed gets my creativity flowing. I have seen reference to this type of tart on cooking shows, magazine articles and IG feeds. It truly could not be easier. But man is it good! Don’t blink or you will miss how simple this is. Perfect to serve at a cocktail party. Last night I made halibut along with corn on the cob, and the tart was a divine addition.

Preheat oven to 400. Use a puff pastry sheet you find in the freezer section at the grocery store. Pepperidge Farms makes my favorite, and we always have a few on-hand in the freezer. Thaw a sheet on a parchment lined baking sheet. Take a knife and make a 1 inch border around the entire piece, making sure not to cut all the way through the pastry. Then take a fork and prick holes in the inside of the border. Bake for 15 minutes in the now hot oven. Take out.

20160510-111408.jpg It should look something like this. Now brush the entire thing with extra virgin olive oil. Then lay thin asparagus within the border.

20160510-111549.jpg Now salt and pepper liberally over the asparagus. Then large grate a good amount of Gruyere over all of the asparagus. A heavy hand with the cheese will make you happy later, trust me on this.

20160510-111800.jpg Then put back into the 400 degree oven for another 20 minutes. I mean seriously, how quick and simple was that?

20160510-111944.jpg Done. So good. Cut into whatever sizes you would like. I cut it into quarters last night. Enjoy!

As always, thank you so much for following along. Two big weeks ahead–I am shooting a story for Pottery Barn at the house, we are hosting a 60th birthday party for Ted’s brothers who are twins, which will be so special as they have old friends coming from all over. I am attending that cool Bunny William’s event in CT again this year, and a variety of visiting guests and dinners will take place–lots of new things to try out on the cooking front. And the blog (much more on this later next week) turns 5! I say this so often, but time flies. How did 5 years pass since this all began? Merci for being part of it, whether from the very beginning or if you just started reading posts yesterday.
From the Hawthorne Valley,