I have a blog fan…I do, I do, I really really do! His name is Rob and I work with him at the big old coffee shop in Seattle. He is in close second to my mom in regards to how many recipes he tries of mine….and his partner calls me the “Spatula Lady”, which I kinda like 🙂
He is a terrific cook and I got this recipe from him. He got it from Martha (as in Stewart) but I’m giving him all the credit. Martha has already had her moment, it’s so Rob’s turn.
With only a few ingredients, you can put this together very quickly. It is so impressive looking. The Gruyere really adds a snap. You could probably try some other cheese like Swiss, or Gouda, but I would really recommend that you pony up and spend the few extra dollars for the Gruyere, it really make the flavor.
Ingredients
Flour, for work surface
Parchment paper
MY LATEST VIDEOSUsing a fork, pierce dough inside the markings at 1/2-inch intervals. (not pictured because I forgot this step…paid for it later too, if you don’t score the pastry with a fork, the middle puffs up and it makes you say bad words on Easter, then the angry pink bunny give’s you the flu the next day….I wish I would have scored my dough, today would have been such a better day).
This tart sounds great – love the flavor combo. I’m thinking it might also work with pizza dough?
Hi Susan – I don’t see why not! Maybe just roll it on the thin side so it doesnt take too long. Asparagus cooks up kinda fast. Let me know!