#ASPARAGUS TART GRUYERE HOW TO#

Making a puff pastry tart too far ahead can cause the pastry to go soggy. Can you make a puff pastry tart ahead of time? Make sure the filling isn’t too wet and that the bottom element of the oven is hot and pre-heated to ensure the bottom of the pastry bakes into a crisp, golden crust. How do you keep puff pastry from getting soggy? Remove from the oven and allow to chill for 10 minutes before slicing and serving. Brush the border of pastry with beaten egg and place in a hot oven to bake until the pastry is golden and crisp. Lay fresh asparagus on top of the cream cheese mixture then season with salt and pepper. Mix cream cheese, egg yolks, Parmesan cheese and seasoning and spread onto the puff pastry. Gently roll out a sheet of thawed puff pastry then score around the edge to create a border.

3 Can you make a puff pastry tart ahead of time?.

2 How do you keep puff pastry from getting soggy?.

#ASPARAGUS TART GRUYERE HOW TO#

1 How to make the perfect asparagus tart.Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Alternate the asparagus tip to end in a single layer on the cheese. Trim any fat off the bacon and cut into 1cm/½in strips. Remove the pastry from the oven to scatter the cheese on top. With a fork, pierce the dough inside the edge at half-inch intervals. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp-tender. In a large skillet add 3 tablespoons of water, and the cut asparagus. I can't get enough! The puff pastry, with the nutty cheese and hot seasoned asparagus is perfection. Lightly score the dough with a knife 1-inch from the edges to form a rectangular outer edge. Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust. Every time we eat gruyere, Derek remarks at how surprisingly 'nutty' it is - and it really is the best word to describe gruyere. This looks fancy, but in reality takes just a few minutes to throw together. Let me know if you find anything, in any part of the site, that needs attention!Īs for this recipe, I thought (with the Oscars coming up on Sunday), I should give you something faux-fancy. My recipe tags more specific, so there will be more specific categories to choose from. I'll be going through it in the next few days to make It's fun, I promise!Īnywho, you should definitely check out the recipe index! It will, hopefully, make finding recipes a lot easier. Two hours later, it was perfect! I'm hoping at least one of you can empathize with me here - otherwise you might just think I'm a crazy website nerd. Then I got up Thursday and got to work! The site switch went as seamlessly as it possibly could have, with zero downtime and minimal 'what the heck is happening to this site' time. I wanted to jump right in and make the switch RIGHT THEN, but I knew that had the possibility of turning into an all-nighter, which I'm just not psyched about doing EVER AGAIN.

I knew it was PERFECT for me (literally, I don't think I even looked at more than 5 designs, and I'm totally fine with that!). If youre eating them as part of a larger spread, one tart per person will be. It was 10 pm, I was tired and verging on grumpy, and I found this new design. Squeeze in the sunshine: Asparagus & gruyere tartlets.

Well, I put that feeling aside for a while, but got it BAD on Wednesday night. I know I mentioned a few weeks ago that I'd been having that itch for change - like the need for a haircut. If you're reading this in your feed reader or email, I encourage you to click on through to my NEW, redesigned, oh-so-pretty site! I'm pretty darn happy with it.

Asparagus tart gruyere