Roasted Asparagus Tart With Aged Gouda

  1. BASIC VINAIGRETTE
  2. 3 TBSP Vinegar (white, red wine or a combinations)
  3. 1 tea Dijon Mustard
  4. Pinch Salt & Pepper
  5. 1/2 tea Granulated Garlic
  6. 1/4 tea honey
  7. hot sauce
  8. 1/2 cup Canola oil
  9. Place all ingredients in a mason jar, cover & shake
  10. Refrigerator until ready to use
  11. *****
  12. OVEN ROASTED ASPARAGUS
  13. 2 to 3 tablespoon of the Basic Vinaigrette
  14. About 1 LB Asparagus, washed & ends snapped off
  15. Place asparagus on a sheet pan
  16. Spoon the vinaigrette over the prepared asparagus, toss to coat
  17. Roast in a 375u0b0 oven until fork tender, approximately 5 minutes on each side
  18. ******
  19. In a heavy sauce pan, over medium high heat reduce the heavy cream, stirring constantly, reduce to about 1/4 cup, about 5-10 minutes
  20. Add pureed garlic, stir to combine
  21. Season to taste
  22. Cool 20 minutes & sauce thicks
  23. Perheat oven to 400u0b0
  24. Place puffed pastry on a parchment lined sheet pan
  25. With a fork, dock the center of the puffed pastry, leaving a 1" boarder
  26. Pour cooled cream sauce mixture into the center of the puffed pastry, leaving boarder
  27. Arrange asparagus on top of the cream sauce
  28. Bake for 10 minutes
  29. Sprinkle tart with shredded cheese & bake an additional 7 to 10 minutes until golden brown & cheese has melted
  30. Cool slightly before serving

pastry, aged gouda, purueed, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/roasted-asparagus-tart-with-aged-gouda-1207359 (may not work)

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