Friday, 12 April 2013

Aparagus Mozerella Tart.

Alas, there is still snow on the ground....Optimistic thinking - its covering up the brown grass!  :)  Such is the life in Northern Alberta.  Spring is more of a Winter Tantrum as it knows its days are numbered, but OH will he make each day count!  So as the wind blows and the warm air fights with the cool, I ponder a pie....An Asparagus Pie...

I sounds fancy shmancy......"Apsaragus Tart" (in my hoity toity voice) but man is this little pastry as easy as slapping some butter on some bread!  Seriously!!!!  This one is a "doooer" as my little 3 year old would say.  So take his word and Doooo this recipe.  :)

PS: You can serve this little gem with the basalmic reduction if it is your fancy to do so....It is my fancy....:)

Asparagus Tart
adapted from Joy the Baker

What you need:

1 sheet frozen puff pastry, thawed but still cold.
1 egg, beaten
1 1/2 cups finely grated Mozzerella cheese
1 pound slender asparagus
1/2 cup sliced mushrooms
salt and coarse ground black pepper
olive oil
balsamic reduction***

Balsalmic Reduction recipe: 

- 1 cup of balsamic vinegar
-1/8 cup of sugar
-pinch of salt

Over medium high heat bring to a rolling boil - stir until sugar is dissolved and continue to cook until reduced to 1/3 - 1/4 cup this is very potent and a little goes a long way


What to do:

1.  Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

2.  Unfold thawed puff pastry onto a lightly floured work surface.   Unfold the pastry and slice into six equally sized rectangles.

3.  Gently press each rectangle with your fingers, flattening slightly.  With a small pairing knife, score a 1/4 inch boarder along the inside of each rectangle.  Arrange 1 inch apart on the prepared baking sheet.

4.  Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper.  Top with a generous sprinkling of grated cheese.  Press five to six asparagus spears, along with some mushrooms into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

5.  Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through.  Remove from the oven, allow to cool for 10 minutes before serving.  Serve with thick balsamic reduction.   

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