everything but pizza

I'm too lazy to link, but as posted before, i got a pizza stone for xmas...

further proving my laziness is that i pretty much dont use anything else in my oven - life has become all about what i can make on the pizza stone... unless its pizza. clearly thats just too obvious for me.

I've also, by the way, been super in need of using puff pastry on something, ever since the pear tarts gone wrong (again, too lazy to link back). but as i've stated time and time again, i'm just way not creative enough to come up with my own recipes...

therefore, when Asparagus-Ricotta Tart with Comte Cheese showed up on my igoogle page, i knew it was for me.


asparagus! cheese! puff pastry! more cheese! kind of a no brainer.


i did get a teeny tiny bit creative and add in some spinach - that was just to delude myself into thinking that i could make it 'healthy'. yeah. right.

Courtesy of epicurious.com, originally from Bon Appétit, April 2008, Molly Stevens, minor change by me

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1 c baby spinach
1/2 cup park skim-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
2 - 3 pieces vegetarian canadian bacon (original recipe calls for 1.5 ounces thinly sliced soppressata or other salami), cut into 1/2-inch pieces
2/3 cup grated Comté cheese (about 3 ounces), divided

Preheat oven to 400°F.
Roll out pastry on floured surface to 13x10-inch rectangle.
Cut off 1/2-inch-wide strip from all 4 sides.
Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border.
Brush border with egg; reserve remaining beaten egg.
Transfer to baking sheet.
Chill while preparing filling.

Steam asparagus & spinach just until asparagus is crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.
Cut off top 2 to 3 inches of asparagus tops; set aside.
Coarsely puree remaining asparagus stalks in processor.
Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt; process until thick puree forms.
Transfer to bowl; stir in veggie canadian bacon and 1/3 cup Comté cheese; season with pepper.
Spread mixture evenly over pastry.
Sprinkle with remaining 1/3 cup Comté cheese.
Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.

Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

Tip: Comté cheese is a semifirm, Gruyere-style cow's-milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.


Maria said...

That looks so GOOD!!

Rochie Saks said...

oh my god this looks delicious. whoa. next time bring us leftovers!

Nina Timm said...

Oohhh, I love the look of this, yu-yum!!!

Chef Erik said...

Nice recipe. It looks super yummy. I wish I had scratch and sniff computer screen. I saw your comment on raspberry eggplant, thought I would check you out. So far so good. Cheers!

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