Oh, friends. Friends, friends, friends.
My life has been in a downward spiral over the past two days. The reason behind it all? Ruzzle. If you thought my Words with Friends addiction may have been a problem, then this most definitely qualifies as a Problem (with a capitol P). Ruzzle is sort of like a timed boggle game. I don't know why but I'm so obsessed with it! I can't put the iPad/iPhone down. Not that I can put them down on a good day, but now...Also, it requires 2 straight minutes of intense concentration from me. I have yet to find a "pause" button so don't talk to me if you see me furiously swiping the screen of my electronic device. This is not natural. I need an intervention.
But all of that has nothing to do with this tart. This tart is what I'm using to keep myself sane. It's one of the (very few) ways that I'm trying to stay in shape while sticking to a limited workout schedule. Plus, it was a perfect and delicious excuse to break into a bottle of Black Truffle Olive Oil. Ha! As if I need an excuse.
Asparagus & Parmesan Tart
slightly adapted from Asparagus & Gruyere Tarts
- 1 sheet frozen puff pastry, thawed but still cold.
- 1 egg, beaten
- 1 1/2 cups grated Parmesan cheese
- ~2 dozen stalks of tender asparagus
- salt and coarse ground black pepper
- black truffle olive oil OR olive oil
- balsamic glaze (optional)
1) Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2) Unfold thawed puff pastry onto a lightly floured surface. With a small paring knife, score a 1/4 inch border along the inside of the puff pastry rectangle. Use a fork to prick inside the border of the pastry. (I sort of forgot this step. Don't do that. If you do, the tart will be fluffier, but still taste the same.)
3) Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper.
4) Top with a generous sprinkling of grated cheese.
5) Arrange the asparagus on the tart, on top of the cheese. Brush the asparagus with the olive oil and sprinkle with more coarsely ground black pepper.
6) Bake for 20 to 25 minutes, until puff pastry is golden brown and the asparagus is cooked through. Remove from the oven and allow to cool for 10 minutes before serving.
7) Optional: Drizzle the balsamic glaze over the tart before serving.
The combination of the flaky pastry, the nutty and melted cheese, roasted asparagus and black truffle flavor was heavenly. I could barely take these pictures without drooling.
In an effort to not embarrass myself, I cut this tart into 6 pieces. Then I ate 4 of them. Effort wasted. Duly noted for future reference.