I brought this tart to our Book Club meeting and it got good reviews. (Like the book, “Goldfinch” by Donna Tartt, which was our selection of the month) First time ever working with puff pastry, I’m eager to try again. Easy. My niece, Allyn, brought this recipe to my attention: Thanks, Allyn!!

Ingredients:

Flour for the work surface and rolling pin

• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by- 10 inch rectangle.  trim uneven edges.  Place pastry on a baking sheet ( use parchment paper).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at 1/2 intervals. Bake until golden, about 15 minutes.

Remove pastry shell from the oven, and sprinkle with Gruyere.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange the spears in a single layer over the Gruyere.  Alternate the ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

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Serving Size : 10

Preparation Time : 30 min                  Cook time     : 30 minutes

Ingredients

• 2  lbs                       Asparagus, tips reserved, stalks cut into 1-inch lengths
• 1/2 lb                      Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2  tablespoons       unsalted butter
• 3  medium              leeks, white and tender green parts only — thinly sliced
• 2 1/2  cups              chicken broth(stock)
• 2  cups                     water
• 1 large                      thyme sprig
• 1 1/2 cups                milk
• 1 1/4 teaspoons      salt
• 1/4 teaspoon          white pepper, freshly ground

Chive oil (recipe separate)

In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 min. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan (pot). Add the leeks and cook over moderate heat, stirring until softened, about 5 min. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 min.

Discard the thyme sprig. Working in batches, puree the soup in a blender and then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temp, then refrigerate until chilled, at least 4 hours or overnight.

Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.

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Suggested Wine: Sauvignon Blanc–1999 Caymus Vineyards or 1999 Silverado

NOTES : This creamy soup is the best the next day, after the flavors have gotten to know each other. Season generously before serving.

Recipe By      : Bon Appetit

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