Phoning it in

Last week was Spring Break for the Kiddos.  Unfortunately, instead of the planned gatherings with friends and trip to the zoo, The Boy and I managed to pick up some mystery bug, which knocked us out of commission for the last several days.  On the good side, we did get to spend some serious quality time snuggled up in bed, watching movies, reading books, knitting, and napping.  (Napping?  I think the last time I engaged in that activity was in the bygone Before-Kids Era.)  So, when Easter rolled around yesterday, and we found ourselves still not quite up to scratch, health-wise, we had to kind of phone it in, as far as festivities and feasts go.

We did manage a tame egg hunt, while gale-force winds threatened to sweep the Kiddos away...

I did manage to knock up a nice little aioli (Un petit aioli rather than Le grand aioli?) in the afternoon...complete with sweet potato fries.  Which I suppose could sound odd, but was very tasty.

And best of all, in my phoning it in frenzy, I did manage to score on finding a Martha Stewart recipe that was so incredibly simple to prepare, and so delicious to eat, that I must share it with you.  With only three, count them, three!, main ingredients, the Asparagus and Gruyere Tart pretty much made my day. 

 

 A simple store-bought sheet of puff pastry, topped with some grated Gruyére and fresh asparagus.  The asparagus is spot-on for ripeness right now, and it roasts up atop the tart so nicely.  I sprinkled a little coarse pink Hawaiian salt (gifted to me by G), over the asparagus, and oh my!  This one, my dears, will completely fool your people...they'll have no idea you phoned it in.  And if they do, they won't care, it's so tasty.

Here you go:

Asparagus and Gruyére Tart - adapted from marthastewart.com

Ingredients

One sheet of frozen puff pastry, thawed

1 cup shredded gruyére*

Approx 1 1/2 lbs asparagus

olive oil, for brushing

coarse pink salt, sel gris, or kosher salt, to taste

freshly ground pepper, to taste

Preheat oven to 400 deg F.

On a lightly floured work surface, roll the thawed sheet of puff pastry out to an approximate 10" by 16" rectangle, then transfer to a baking sheet.  Using a sharp paring knife, lightly score 1" from the edge to mark a rectangle, then prick with a fork inside the rectangle, every 1/2".  Bake in oven for 15 minutes, until lightly golden.

Remove pastry from oven.  Trim your asparagus to fit crosswise within the inner rectangle (see above photo).  Cover pastry with cheese, then lay the asparagus over the top, and brush lightly with olive oil, and season with salt and pepper.  Bake for another 20-25 minutes, until the asparagus is tender.  Serve immediately.

Enjoy!