Seriously I loovvee asparagus. It is chewy and juicy, it can be smoky, sweet, pungent and salty. Right now (and I mean 'right' now ladies and gentleman) is asparagus season in Washington State, and I have consumed close to five pounds of it in the past couple of weeks.
Tonight I decided to continue the asparagus theme. So I decided to make a simple tart out of the stuff I had in my fridge/freezer. This consisted of some good quality puff pastry (good quality = butter + flour and maybe some salt. But that's the type of good puff that I like), some asparagus, some stinky cheese, a couple of onions and some fiddle head fern bits. All the produce has come from the local farmers markets, so pretty top stuff.
I love to caramelize onions, as I feel they always add a nice slightly sweet base to any savory dish without adding too much texture. The asparagus was roasted with some olive oil and a bit of salt for 15 min, then I sauteed the fiddleheads in some nice cultured butter.
To construct I placed (rather messily I totally admit) the puff in my tart ring, layered a whole lotta cheese on the bottom, placed the onions, then asparagus and fiddleheads. I sprinkled it lightly with salt then Josh helped me make a quick cream custard (cream + eggs + salt + pepper = custard) I poured it over the top.
It is baking as we speak ... I have tasted the components separately - and they are all pretty tasty. So my guess is that the tart will be pretty delicious!
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