Today I took home the victory in the Savory Contest at The Bowers' Fall Dinner. I also made a tasty dessert that many enjoyed.
I am not a cook, but I can follow a recipe. Thank you Mom for sending this one my way.
Try it out:
Ingredients
- 1 pound asparagus, trimmed
- 1 sheet frozen puff pastry (about 1/2 pound), thawed
- All-purpose flour, for dusting
- 1 cup grated fontina cheese (about 3 ounces)
- 1 cup grated comte or gruyere cheese (about 3 ounces)
- 1 tablespoon minced shallot
- 2 large egg yolks
- 3 tablespoons whole milk
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
Directions
Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a
large skillet. Add the asparagus; cook until bright green and crisp-tender,
2 to 5 minutes, depending on the thickness of the asparagus. Drain and
transfer to the ice water to stop the cooking; drain and pat dry. Preheat the
oven to 400 degrees F.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface.
Transfer to a parchment-lined baking sheet and prick all over with a fork.
Bake until light golden brown, about 12 minutes. Let cool slightly on the
baking sheet.
Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and
a pinch each of salt and pepper in a bowl until combined. Spread the cheese
mixture evenly over the puff pastry, leaving a 1-inch border on all sides.
Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste.
Arrange the asparagus on the tart and bake until the cheese mixture is slightly
puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room
temperature.
large skillet. Add the asparagus; cook until bright green and crisp-tender,
2 to 5 minutes, depending on the thickness of the asparagus. Drain and
transfer to the ice water to stop the cooking; drain and pat dry. Preheat the
oven to 400 degrees F.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface.
Transfer to a parchment-lined baking sheet and prick all over with a fork.
Bake until light golden brown, about 12 minutes. Let cool slightly on the
baking sheet.
Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and
a pinch each of salt and pepper in a bowl until combined. Spread the cheese
mixture evenly over the puff pastry, leaving a 1-inch border on all sides.
Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste.
Arrange the asparagus on the tart and bake until the cheese mixture is slightly
puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room
temperature.
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