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Summer Tarts!

July 3, 2009

I love savory tarts. They are such a nice platform for whatever flavors you are in the mood for. I have a dish full of beautiful oven-dried tomatoes that I made the other day (see my “in the kitchen page) and a bunch of fresh asparagus. IMG_0292A savory tart shell is quick to make once you have done it a few times. (2 C flour, 8 oz. butter and about 2 oz ice water. Mix the flour and butter in a mixer until evenly dispersed and you have pea size butter chunks (cold butter is the key) add your water to bring the dough together. Don’t over work it. Wrap in plastic and let it chill in the refrigerator for 15 min.  Roll it out onto a sheet pan and bake at 350 to golden) I put some Parmesan in the dough as well. I then topped the cooked tart with grated Gruyere cheese, chopped oven-dried tomatoes and chopped asparagus (which I grilled with salt, pepper and olive oil). Put it back in the oven for ten minutes. Cut, serve and prepare yourself for some serious pleasure.

Take a bite and you get a buttery coating on your tongue from the flaky pastry crust. You then get the full, rich flavor of the asparagus which is laced with the flavor of the grill IMG_0297and the warmth of the olive oil. Your tongue then gets swept with the intense flavor of the oven-dried tomato flavor and cleansing acidity. You are back to rich and creamy when you finish with the melted Gruyere cheese on the bottom. Make sure you have a nice glass of crisp, cool white wine standing by. Enjoy!

Eat well, enjoy life, be happy.

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