I am quite obsessive about cooking seasonally, particularly when entertaining. I hate eating stodgy winter food in summer, yet I lust after a crumble come Autumn. Of course, I’m also a fan of simple food and when we had friends over this week as a belated birthday dinner after work, the food needed to be easy. I chose this Asparagus and Gruyere tart as a starter that I have been meaning to make forever. You can find versions all over the internet but with 3 ingredients I don’t feel it really warrants a recipe.
- Roll out a sheet of ready made pastry (there’s a time and a place for making your own pastry, this isn’t it.) Trim it to fit your baking tray. Use a knife to score a line about an inch away from the edge on all sides making it look like a frame and then score the interior too in a cross hatch pattern.
- Bake according to the manufacturers instructions – usually about 20 minutes until risen and golden.
- In the meantime grate your Gruyere, (I actually substituted for Emmental on this occasion, any sweet nutty swiss cheese will do.) When the pastry is done, squash the central area of pastry within your crust edge and fill the space with grated cheese.
- Lay your asparagus on top of the cheese, packed in close to each other.
- Return to the oven and bake for another 20 or so minutes until the asparagus is cooked and the cheese is golden.
One rectangle could serve 6 but we were greedy and shared it between 4. Enjoy! Love, Rebecca xo