Happy Tuesday friends. This post is coming in hot from our balcony at the Casablanca Inn. Everyone is still sleeping, so I’m sitting here sippin my baileys + coffee, catching up on the ‘gram and finishing up a post for you.
Spring Break in Santa Cruz might have to become our new tradition. We sat on the beach for the longest time yesterday. Played beach volleyball (I truly suck BTW). Walked downtown for pizza. Splurged on Marianne’s Ice Cream. Strolled back to the hotel. Living my best life, let me tell ya.
We’re headed to the Boardwalk to hit the Giant Dipper and grab a tall can. Tune into Insta-stories.
What I’m really here to talk about today is a new recipe. The asparagus tart you’ve all been patiently waiting for.
Asparagus is in season. Which means it’s finally affordable. Paying $6 for a bunch is ridiculous.
Thanks to the Fricke’s I have asparagus coming out my ears. In a really good way! Originally I wanted to make a batch of asparagus soup. But, then the sun came out and it got so nice + warm and soup wasn’t on my radar any longer. I came across an old Martha Stewart classic while searching for Spring asparagus recipes.
Martha Stewart is my idol. She’s such a bad ass! Who else do you know that can go to prison + host a show + craft + garden + make a homemade pie from scratch? I told you, bad ass!
Do you ever get weird craving and just go with it? I’m currently obsessed with mustard. Dijon. Grainy. Any mustard really. So, that’s how I switched this recipe up a little. Mustard. Dijon mustard. Honey! The combo is yumm!
And whenever I can use all my Seka Hills products, then I’m happy. Bay could eat their honey straight from the jar. I’ve actually seen her do it. The olive oil is hands down the very best everyday olive oil. It’s worth a trip up the valley to grab some of their products. Don’t forget a bottle of rosè!!
Here’s what you’ll need:
- 1 sheet puff pastry
- 1 bunch asparagus, washed + trimmed
- 2 cups gruyere cheese, grated
- 4 slices prosciutto, sliced
- 1 tablespoon grainy dijon mustard
- 1 tablespoon mustard
- 1 tablespoon honey (Seka Hills)
- 1 tablespoon olive oil (again, Seka Hills)
- salt + pepper
- 1 tablespoon flour
Here’s what you do:
Preheat oven to 400 degrees. Line a baking sheet with foil or silpat.
Spread flour over a large cutting board or work surface. Roll puff pastry into a 16×10 rectangle. It doesn’t have to be perfect.
Score a 1 inch border around the puff pastry using a sharp knife. This will allow the edges to puff up + brown nicely. (note: scoring is dragging across the top 1/2 of puff pastry. You do not want to cut through the whole pastry)
In a small bowl mix together dijon + mustard + honey. Brush over the prepared puff pastry.
Top with cheese.
Layer asparagus in any direction or pattern.
Brush olive oil around the border and over asparagus. Sprinkle with salt + pepper.
Bake for 8 minutes.
Remove + top with sliced prosciutto.
Bake and additional 8 minutes, until edges begin to brown.
Slice + serve!
Recipe adapted from: Martha Stewart
I served this tart along side a big green salad for dinner. And again as a side dish Easter morning. It was perfect. I think this tart would make a great appetizer as well.