Asparagus Tart

“What’s for lunch or dinner Mom?” This is one of my quick recipe to make when the kids are hungry, want to eat sooner than later, and we have the asparagus from the local market, puff pastry (handmade a week ago) in the freezer, thyme from the garden and a few simple ingredients from the refrigerator and pantry.

I serve it with a chickpeas & mixed green salad or carrot soup, and everyone is happy and there’s usually no left-over.

PREP TIME: 30 MINS  COOK TIME: 35 MINS  SERVES: 4 TO 6

Ingredients:

1 sheet frozen puff pastry, homemade or store-bought, thawed
1 bunch (1 pound) of asparagus
1 Tablespoon extra virgin olive oil or melted coconut oil
1 clove garlic, minced
1/4 cup crème fraîche or vegan plain yogurt of choice
1/2 cup Gruyère, Emmental or vegan cheese, shredded
sea salt & freshly ground black pepper to taste
1 teaspoon of fresh thyme, minced (1/2 teaspoon dried herbs)
zest of one organic lemon

Directions:  

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Unfold and roll the puff pastry into a 8 x 12 inch (20 x 30 cm) rectangle. Fold the edge of the pastry sheet in 1/2 inch (12 mm) and press them down gently. With a fork, poke holes all over the pastry. Transfer onto the prepared baking sheet and set aside in the refrigerator for 20 minutes. In a small bowl mix the crème fraîche (or plain vegan yogurt), garlic, lemon zest, pinch of salt and black pepper. Wash and trim the asparagus, toss them in a bowl with the oil, fresh thyme or any dried herbs, and black pepper to taste. Remove the puff pastry and top with the crème fraîche mixture, inside the 1/2 inch (12 mm) border around the tart. Sprinkle evenly with the Gruyère or cheese of choice, layer on top the asparagus one next to the other. Sprinkle with sea salt to taste and some additional shredded cheese (optional) and cook for 20 minutes. Reduce the temperature to 350ºF (180ºC) and continue baking for another 15 to 20 minutes until puff pastry is golden brown and the asparagus is cooked through. Allow to cool for 10 minutes before serving with a green salad for a light lunch. The tart can also be served at room temperature.
For a vegan option, use a plain coconut yogurt or cashew cream and vegan cheese.
**  Choose organic ingredients when possible, especially organic and grassed-fed dairy products.
 
 
  

Happy cooking!

ALL PHOTOGRAPHS AND CONTENTS © 2012 KETMALA’S KITCHEN. 
 
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