Hello dears! Can you believe we’re already in May? With the weather at a perfectly sunny pitch, I’m more inspired than ever to get busy in the kitchen trying new spring fare. Nothing sounds better than a bowl of gazpacho, a seasonal salad or grilled fish al fresco! One of my favorite May traditions is making a fresh spread for my family on Mother’s Day. We love to celebrate my mom with all the things she loves; savory sides, a heavy helping of vegetables, a warm baguette and a great glass of white wine.
While flipping through Carolyn Roehm’s Spring Notebook (no longer in print!) for garden inspiration, I was stopped in my tracks by this delicious recipe for an Asparagus Tart. Whenever puff pastry is involved, I always say yes. If cheese comprises two of the four ingredients, it’s practically a sin not to indulge. Add a seasonal green that’s flavorful and looks elegant on any plate, and you’ve got yourself the perfect Mother’s Day treat.
This pretty pastry will work for brunch, lunch, dinner and even a light appetizer. I’ve paired it with a Pea and Arugula Salad that is bursting with spring flavor. The original Asparagus Tart recipe calls for Fontina cheese but I put my own spin on it and used Gruyere. The world of fromage is your oyster!
8 ounces of puff pastry, thawed
1/2 cup grated Fontina or Gruyere cheese
16 to 20 asparagus stalks, cut to fit tart diameter
2 tablespoons Parmesan cheese
- Preheat oven to 375. Generously flour your work surface and unwrap puff pastry. Roll out the dough until it is 1/4 inch thick. Cut out an 8 inch circle using a saucepan lid as your guide and set the puff pastry on an ungreased cookie sheet. I always use parchment paper for easy transfer and clean up!
- Chill the dough in your freezer or refrigerator for 10 minutes. Prick the circle all over with a fork.
- Take your cheese and sprinkle it on the pastry, save for the 1/2 inch outer edge.
- Place the asparagus spears in a spoke pattern and garnish the middle with 3 or 4 asparagus tips.
- Bake about 20 minutes until puffed and golden. Take the pastry out, sprinkle with the parmesan cheese and return to the oven for an additional 5 minutes.
Bon appetit! Wishing all mothers and grandmothers a wonderful Mother’s Day filled with family and full plates.