Asparagus, cheese and puff pastry – what’s better? Nothing in my book.
- 1 frozen puff pastry, defrosted
- 1 bunch of thin asparagus
- 1 c Gruyere, grated
- 4 oz ricotta
- Espellette pepper
Preheat oven to 400.
Roll out pastry and place on a baking sheet. Prick with a fork and bake for 15 minutes until it starts to brown.
Spread ricotta over pastry. Top with 3/4 the cheese, then aspasragus, espellette and remaining cheese.
Bake 10 – 15 minutes until cheese is melted and staring to brown.
I love a rustic French tart! This one sings of summer. Mine may not be pretty but it was awful tasty.
2 lb tomatoes, halved
Salt and pepper
Herbs de Provence
6 oz goat cheese
Preheat oven to 350. Grease a 10 inch pie pan with olive oil.
Arrange tomatoes in pan, skin side down, crowd them as much as possible. Sprinkle with herbs de provence, salt and pepper. Spray with olive oil. Bake for 30 minutes, until softened. Remove from oven.
Prepare puffed pastry according to package. Roll out to an 11 inch circle, prick with a fork all over. Spread pesto on the pastry.
Cut goat cheese into 1/3 inch slices and place on tomatoes. Place the puff pastry onto of the tomatoes, pesto side down. Tuck into sides. Bake 30 – 40 minutes until golden.
Let cool a few minutes then flip onto a plate. Top with fresh basil leaves and serve.