A Tart for Spring

In Events, food on April 25, 2009 at 1:06 pm

Spring show-stopper

Spring show-stopper

A simple but elegant way to take advantage of spring’s plentiful bounty of produce is to make a tart.

Today, our market bounty consisted of asparagus, small Yukon Gold potatoes, fresh buffalo mozzarella and Parmesan cheeses.

Mouthwatering, eye-catching, and versatile—a tart like this could be served for brunch, a vegetarian dinner, or as a side to any spring meal.

Start out by preheating your oven to 400 degrees, and boiling your potatoes in salted water for 10 minutes until tender. Then, place your sheet of thawed puff pastry on a baking sheet, and lightly trace a rectangle inside the dough—about 1” in from the edges. Using a fork, poke the dough inside the rectangle (you should remember this step from our caramelized onion and goat cheese tartlets)—this will let the edges of the dough puff up while the filling stays in place.

First, layer your dough with slices of fresh buffalo mozzarella. Then, top that with slices of your boiled potatoes. Next, lay down the asparagus spears, sprinkle with grated Parmesan cheese, and drizzle the tart with a mixture of crushed garlic and olive oil. Now, it’s ready to be baked in the oven for 25 minutes.

Serve immediately and enjoy the pure flavors of spring in each bite of this well-dressed tart.

Until next time,




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