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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Salami (1)

Saturday
Apr282012

Asparagus Gruyere Tart

Hungry? Feeling decadent? Wanna impress with finesses at your next night in with the girls? Feel like channeling Ina Garten and dining with Geoffrey on your gorgeous back porch surrounded by climbing jasmine and cooing doves?

No? If you merely fancy a lazy Sunday morning padding around the house in your ancient bunny slippers, watching an Ice Loves Coco marathon and planning something especially swanky to go with your morning-after mimosa cocktail, then this is the recipe for you. Savory and rich and crunchy - it satisfies the senses and soothes the soul. Plus - it's the best way I can think of to eat my vegetables! Recipe serves 6-8 depending on who you're trying to fool. 

Asparagus Gruyere Tart

Ingredients:

  • 14-15 stalks of asparagus, trimmed
  • 15 slices thinly sliced salami, ham or prosciutto
  • 6 oz. Gruyere cheese, grated
  • 1 sheet frozen puff pastry
  • freshly ground pepper

Instructions:

Preheat oven to 400ºF. On a floured surface roll out your thawed sheet of puff pastry to a rectangle approximately 11"x13" or so. Make sure to press together any seams where the pastry separates. Carefully use a knife to score a line approximately 1" around the outside of the pastry to form a "crust". Cook the pastry for approximately 12 minutes until it begins to puff and brown. Remove pastry from oven and gently press down on the center portion of the tart shell where it has puffed up and flatten it back down.

While the crust is prebaking in the oven, wash and trim aspargus spears. Take a slice of meat and wrap it around each spear leaving the tops exposed. Sprinkle about 3/4 of the cheese in the center of the pastry inside the scored edge. Lay asparagus spears in an alternating pattern crosswise on the crust. Sprinkle remaining cheese on top and bake for an additional 20-25 minutes until asparagus is tender.  Let cool slightly before cutting. Use a large, sharp knife to cleanly cut through asparagus. This is great served warm or at room temperature, which makes it an ideal appetizer too.