Asparagus Tart

I wanted to pay homage to this amazing caramelized onion tartlet I had at a French restaurant (shout out to Benoit on the West side of Manhattan) with my boyfriend’s parents. Having said that I wanted something a tad quicker than having to sauté onions in wads of butter before hand. This is the perfect balance of that French decadence with the American need for quickness. I paired it with a seared sirloin and it just amped up the fancyness of the meal. Lovely side if you are ever looking for inspiration, hope you enjoy it as much as we did!

  • 1 sheet of frozen puff pastry
  • 2 cups of shredded Gruyere (I did a blend of caramelized onion cheddar from Trader Joe’s and Gruyere)
  • 1 tbsp olive oil
  • Salt & pepper to taste (I used truffle salt, again to amp up the bougie but also because Jess got me some for Christmas and what a better way to use it!)
  • 1.5 lbs. of thick or medium asparagus (the skinny stuff will just wilt)

The oven is at 400 degrees, bake the pastry on its own for 15 min. Remove from oven and then add shredded cheese. Trim the bottoms of the asparagus spears so they fit cross wise inside the tart shell. Arrange in a single layer over the Gruyere, alternating ends and tips. Brush with the olive oil & sprinkle the s&p. Bake for about 20-25 min until the spears are tender.

Happy Eating, XO.

No Cookin’, Good Lookin’

These Italian horns = no cooking AND fancy looking. No long winded speech here on how good, easy, or quick they are.

In a bowl mix together:

  • 1 cup of Ricotta cheese (feel free to use the full fat one vs. the skim milk one since it will be a creamier texture & better tasting)
  • 1 jar of store bought olive tapenade (This is my short cut to the original recipe. They actually had you buying and chopping all those ingredients. Um no, open and pour. You’re welcome. Oh and shameless plug, but Trader Joe’s has the tastiest & cheapest. Feel free to use green or black, although the original recipe does call for the black olive)
  • Pinch of red chili flakes & black pepper (NO more salt because the olives & prosciutto are salty enough)
  • 1 tsp of minced garlic (I won’t suggest more than this because the tapenade already has a slight garlicky flavor)
  • Pinch of dried parsley flakes (this is strictly for presentation, so don’t be scared to leave it out)

Then spread a thin (I’m not kidding when I say thin layer, the 1st few times these got to be so messy because I over did it on the cheese mixture) layer of the mixture on a slice of prosciutto and lay a breadstick & celery stick next to each other and roll. Repeat and serve cold. (For a carb friendly version, replace the breadstick with roasted asparagus spears-just note not to roast for longer than 5 minutes so it doesn’t lose its crunch).

Happy eating, XO.

Italian Horns