Tuesday, June 17, 2014


Seasonal eating is turning into a favorite habit in our household. We love how incredible the flavors are when you buy in season and enjoy that we can support small local farms.

Asparagus and Russian Cheese Tart

1 package of puff pastry, thawed and rolled to 10"x18"
1 bunch of young asparagus
2 slices Russian cheese (Swiss will also work)
2 T. Trader Joes aioli garlic mustard sauce
2 T. sour cream
Parmesan cheese

Preheat oven to 400°
Cut your rolled pastry in half to make 2 10 x 9 sheets and dock the center with fork to withing a 1/2" of the edge.
Place on lined baking sheet and bake for 10 minutes. 
Blanch asparagus in boiling salted water for 1 minute and move to an ice bath.
Mix the aioli and sour cream and add a few grinds of pepper.
Dry the asparagus well.
Remove pastry from the oven and press the center down with a spoon to make a well.
Place on slice of cheese into each pastry well and top with aioli mix.
Arrange the asparagus in well and top with a few grates of Parmesan cheese.
Bake for 12 minutes more.
Serve hot, cold, or room temp.

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