So I figure I should maybe post something before this baby is born. Yes, I am still pregnant. Tomorrow is my due date. I’ve been pretty grumpy so haven’t wanted to post anything and make people depressed…
This is the second time of four babies that I have made it to my due date and I don’t think I like it.
I like early babies.
I suppose a punctual baby would be fine at this point, however a late baby? A late baby would be just downright, well, horrible.
But my mom and youngest sister are currently on the plane on their way here so that will fun for them to be here when everything goes down. Plus my other kids will be in Grandma heaven with having both of them here!
Let’s just hope this little munchkin makes it’s appearance SOON…
So about this tart.
I was cruising around on MarthaStewart.com and my eldest child, Linus, saw a video for this asparagus tart.
He loves asparagus so he insisted we watch the video.
Then he insisted we make the tart.
Is that weird? A 6 year old BEGGING to make an asparagus tart? It seems a little odd to me, but it sounded like something I would enjoy eating, so I went for it.
Glad I did.
Yum. What a tasty treat.
We made it for lunch one day after school and I think I ate like 3 pieces and I know Linus ate 2 himself. The other kids, may or may not have eaten just the puff pastry. I’m not really sure on that one. But everyone really enjoyed eating whatever part they part, but who doesn’t like puff pastry, seriously.
It was very simple to throw together and I think it made a great lunch but it would be delicious as a side or appetizer as well.
- 1 sheet thawed, pre-made puff pastry
- 2 cups shredded gruyere cheese
- 1½ pounds medium or thick asparagus, if thick slice in half length-wise
- 1 tablespoon olive oil
- sea salt and freshly ground pepper
- Preheat the oven to 400˚
- On a lightly floured surface roll out the puff pastry so it is 16 x 10 inches. Trim the edges if desired so it is nice, neat and square. Cover a baking sheet with parchment paper and then move the pastry onto it.
- With a sharp knife lightly score the pastry one inch from the edge to make a rectangle, then take a fork and prick all over the inside of the rectangle.
- Bake until golden brown, about 15 minutes.
- Sprinkle the cheese all over, leaving about a 1″ border.
- Top with asparagus, placing them so half the tops are on one side and the other half facing the other way so you don’t have one side just with end pieces.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Bake until the asparagus is tender, about 20-25 minutes.
- Allow to cool a few minutes before serving. To serve, use a wheel cutter or sharp knife to slice into squares.
Thanks for the recipe: http://marthastewart.com