Asparagus Tart

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On a whim last week I bought a bunch of Asparagus. I went to the supermarket for something else and of course bought more than was on my list including a bunch of Asparagus.

Once I got home I got season shopping guilt. Sure the sign said it was from Australia but was it really? I mean Asparagus is usually in season in spring and here it is the middle of Autumn. And if it was from Australia where in Australia did it come from , what sort of food miles were involved.

Once I had thoroughly over thought the matter I pondered what to make with the asparagus. I rather liked the idea of roasting it but couldn’t find much info on doing that so I settled on a tart, which given I adore puff pastry was fine for me.

Asparagus Tart – adapted from Joy the Baker

about 1/2 bunch asparagus (I ended up using 7 spears)
large handful of grated parmesan cheese
1 egg
balsamic vinegar
1 sheet puff pastry
olive oil

Preheat oven to 180 degrees C
defrost sheet of puff pastry
while puff pastry is defrosting trim asparagus spears
beat egg
cut defrosted puff pastry to a size just bigger than asparagus, brush with egg and sprinkle 1/2 the parmesan cheese on pastry
then lay asparagus over the top then top with remaining parmesan cheese, drizzle over some olive oil
bake until pastry is golden and puffed and asparagus is cooked through
drizzle balsamic vinegar of the top,
Enjoy

Sundays with Joy – Leek & Asparagus Quiche

This week in the Sundays with Joy  Facebook group we made Leek and Asparagus Quiche. Well everyone else did I made Leek and Bacon quiche.

It’s not that I don’t like Asparagus, no far from it, I spend all of spring trying to incorporate it into as many meals as possible. But the thing is it’s not Spring here in Australia so it’s not in season. I mean sure I could buy it, but I don’t quite feel right buying it when it comes from Peru or where ever. For a whole host of reasons I’d rather buy fresh local in season produce.

So I adapted the recipe to use bacon in its place. I mean bacon makes everything good so I figured there wouldn’t be a problem.

I also don’t make quiche too often. It all seems a bit 1980’s. But you know what quiche is pretty good and this one was delicious. We ate it hot, but it would be perfect as picnic food.

Let’s make quiche

There was bacon

Of course Leeks

2 types of cheese

And Eggs, milk and cream action

Leek and Bacon Quiche – recipe adapted from Joy the Baker Cookbook  Leek and Asparagus Quiche

3 rashers bacon diced

1 leek thinly sliced

1 sheet frozen puff pastry

1 cup milk

3/4 cup cream

4 eggs

3/4 cup grated cheese ( I used shedder)

1/4 cup of feta cheese

Pr3eheat Oven to 180 degrees C

Defrost puff pastry

Fry bacon until just starting to brown. Add sliced leek. On medium heat cook until leeks are just starting to soften.

Mix together milk, cream, and eggs ad in 1/2 of the grated cheese

Line 25cm pie tin with pastry. Fill with Leek and Bacon mixture. Crumble feta over the top. Then pour over egg mixture, top with remaining grated cheese.

Bake for 1bout 40 mins or until quiche is set and browned on top. Let site for 30 mins.

Serve hot or cold

To see how others from the Sundays with Joy group baked the quiche, checkout the very lovely Bakeaholic Mama