This recipe was originally posted back in the beginning of my blogging efforts. It was the first time I had ever used puff pastry to make tarts. I was so happy with the results, and how incredibly easy the purchased pastry was to work with, I started making them often.
Perhaps I was making them a bit too often. Puff pastry is not exactly the best thing to eat to maintain one’s desired weight.
Still, life is short, food is good and one should enjoy both.
Just not every weekend…..
Asparagus and Green Garlic Pastries
Total time: 25 minutes
- 6 slim asparagus spears, 5″ (12.5cm) long
- 3 green garlic or green onions, 2.5″ (6.25cm) long
- 4 tbs creamy goat cheese, cream cheese or Mascarpone
- 4 cherry tomatoes
- 1/2 sheet puff pastry
- Chive Vinaigrette:
- 1 tsp Dijon-style mustard
- 2 tsp white Balsamic vinegar
- 2 tsp fresh snipped chives
- 2 tbs good olive oil
- Thaw puff pastry, if needed. Cut out 2 circles, 6″ (15cm) in diameter. (Use a bowl as a guide).
- Lay the cut pastry on a baking sheet. Using a table knife, lightly score a line .5″ (1.25cm) inside the edge of the pastry.
- Trim asparagus to 5″ (12.5cm). Reserve ends for another use.
- Trim green garlic or onion by slicing off root and and removing 1 layer. Trim to 2.5″ (6.25cm), using as much green top as possible. Reserve the white ends for another use.
- Bring 1 – 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus and garlic in one layer.
- Add the asparagus and blanch for 2 – 4 minutes, depending on thickness. Mine were as thick as my index finger and I did 3 minutes.
- Remove and refresh in cold water.
- Blanch green garlic or onions for 2 minutes. Remove and refresh in cold water.
- Cut the asparagus in half the short way.
- Cut the green garlic in half the long way
- Slice cherry tomatoes into wedges.
- To assemble:
- Spread cheese on the pastry, out to the scored line.
- Laying them like the spokes of a wheel, radiating out from the center: put the asparagus tips at third intervals; put the asparagus ends next to the tips.
- Put the green garlic or onion between the asparagus pairs.
- Put one tomato wedge in each ‘space’.
- Bake in pre-heated oven at 420F (210C) for 10 – 13 minutes, until sides of pastry have puffed around middle and is golden brown.
- Remove and put on plates. Drizzle with Vinaigrette and serve.
- Chive Vinaigrette:
- Whisk mustard and vinegar.
- Slowly drizzle in oil, whisking constantly. Add chives, whisk well.
Whatever did we do without the internet?
I’ve been knitting a sweater.
I have done a lot of knitting and crocheting in the past, but never a sweater. I always did easy things like afghans and scarves and shawls. Even then, if I had a question on a pattern or a stitch I just went to my local yarn shop and asked the experts.
I don’t have a local yarn shop here. (Do local yarn shops even exist anymore?)
I only know two people who knit – two women in my French conversation group. It’s not really practical to wait until the next meeting, then haul everything in to ask a question.
Thankfully, there’s the internet and YouTube.
Need to know how to pick up stitches and knit a neck band? YouTube has about a few hundred videos to help out.
Set it in sleeves to a square armhole? You’re covered.
I won’t bore you with any more little tidbits that I’ve learned in the last few days…. Suffice it to say that without the internet and YouTube I would have a sweater that looked like it had been assembled by Rube Goldberg but without the fun stuff.
On another note….
As I was coming downstairs today mon mari made a comment about never having bought me flowers.
He never has.
He does bring them home by the armload in the spring, however.