Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation’s service.
…and the unofficial start to what seems to be a very humid summer! Boy was it humid. But it’s okay. My weekend wasn’t spent outdoors — I planned to do nothing. As a planner, it’s very crucial to just bum around and do absolutely nothing.
Okay… but did that really happen?
But I think I did a pretty good job. My sister dyed my hair – all over caramel highlights. Gone are my super duper dark locks. I did some research and I haven’t dyed my hair any other color than my natural tone since I graduated college in 2006! While not completely obvious when photographed, it’s quite noticeable in person. Thanks sis!
I went shopping. Sort of. I just held Chris’s bags, really. ;)
And got a new weekender bag! That was one of the items on my birthday wish list — now all I need is a tortoise print watch and a sewing machine! Woot.
(I know what you’re thinking, “When are you going to get to the recipe?” — Be patient. I’m getting there. If you’re antsy, just scroll down. Simple as that.)
Oh, and we went grocery shopping. I used to love doing it but then I was always occupied with other things (ie, work, thoughts, events, etc.) so this weekend I actually planned the trip! I know, goo me! Pat on the back.
I pulled a Rachel Ray and prepped meals for the entire week so that we didn’t have to go out for dinner. And one of the dishes was a savory tart. I stumbled upon it here, then saw it here. It was fate. I had to make it.
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1-2 cups gruyere cheese, finely grated
- ½ lb asparagus
- sea salt & course ground pepper, to taste
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Unfold thawed puff pastry onto a lightly floured work surface. Most commercially made puff pastry sheets are sold folded into thirds. Unfold the pastry and slice into thirds at the creases. Cut each strip in half, creating six equally sized rectangles.
Gently press each rectangle with your fingers, flattening slightly. With a small pairing knife, score a ¼ inch boarder along the inside of each rectangle. Arrange 1 inch apart on the prepared baking sheet.
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 into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.
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. Tarts can be stored, well wrapped in the refrigerator for up to 4 days.
Oh my goodness. These were delicious. Two tips: use 5-6 asparagus spears as noted above (I was nervous about them all fitting on the pastry) and use 2 cups of gruyere cheese! Enjoy :)