Alice (daughter, almost 18) said a while ago: ” I don’t know why you like to cook; I don’t find anything fun about cooking, so don’t expect me to cook with you or anything”.
Tonight, she was inspired; she requested a few items, brought her laptop into the kitchen to show me the source of her inspiration: A blog with an italian name from a blogger in San Fransisco, a very well-made blog with impeccable photos and recipes, scarpettadolcetto.wordpress.com
INGREDIENTS: 6 servings
- Puff pastry (I buy puff pastry squares from the Middle-Eastern store, pre-cut)
- 1 bunch of asparagus
- 1 onion
- olive oil, as needed
- salt, pepper
- Shredded cheese (a mixture of Gouda, sharp cheddar and mozzarella)
- Roll puff pastry into small rectangles. With the tip of a knife, draw a fine line one inch from the border inside the pastry rectangle all around to form a margin.
- Bake the pastry in a 35oF oven until they are golden, about 15 minutes.
- In the meantime, boil salted water in a pot; drop the asparagus and blanch for 2 minutes; drain and drop in icy water.
- Remove the asparagus and dry in a towel; chop the onion and fry in some olive oil until the onion is soft and a bit caramelized. Divide the onion between the tarts. Place 1/4 cup of shredded cheese on each tart. Cut the asparagus to fit and place them on the cheese. Bake the tarts to melt the cheese another 5 to 10 minutes. Brush some olive oil on the asparagus and serve warm or at room temperature.
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