I’ve officially found my two biggest pet peeves.
#1 Being cut off by a car entering the on-ramp to the highway when they haven’t been waiting.
#2 When people don’t e-mail/Facebook/text/call you back when you know that they got your message.
Do either of those two things to me, and you’ve made me a very angry lady. I might even bite you.
Luckily, after an 8 hour work day and long commute home with a-hole drivers to deal with, Tuesday night is date night, and date night makes all the madness melt away.
Date night is non-negotiable. If either of us is tired (and let’s face it, it’s always me), we do it. No matter what. Every Tuesday.
Tuesdays consist of me making dinner, and then we head to our spot of choice which is a little microbrewery that’s about 20 minutes from our apartment by foot. We sit, away from technology, and just talk over a pint. It’s simple, fun, and a great way to wind down.
As you’ve probably noticed, we’re all about simple recipes during the week. It allows me to come home, make something, and then have more time to spend with my guy (and kitty). I hope you love this recipe as much as we did!
Have a great week! xx
- 1 sheet frozen puff pastry, thawed but still cold
- 1 egg, beaten
- 1 cup grated gruyere cheese
- 1/2 pound asparagus
- salt and coarse ground black pepper
- olive oil
- balsamic reduction
- shaved parmesan, for topping
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Unfold thawed puff pastry onto a lightly floured work surface. I used a Tenderflake puff pastry, which requires you to roll it out with a rolling pin, but you could use any puff pastry and roll it out as big as you'd like.
- With a knife, score a 1/4 inch boarder along the inside of the rectangle. Place on the prepared baking sheet.
- Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper. Top with a generous sprinkling of grated cheese. Press a few asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.
- Bake for 20-25 minutes, until puff pastry is golden brown and asparagus is cooked through. Remove from the oven, allow to cool for 10 minutes before serving. Serve with thick balsamic reduction and a sprinkle of Parmesan cheese.
- Tarts can be stored, well wrapped, in the refrigerator for up to 3 days.
Recipe adapted from Joy the Baker