pastry, Gruyere, asparagus, olive oil, tarragon, salt, and pepper later she produced this delightful little treat for our neighbour's farewell barbeque. We will miss you Adam and Lucy!
A couple of days later inspiration knocked again. An old roll of puff pastry from my mother's freezer, some Beau's Cheddar, pesto, and four farm fresh eggs became Canada Day brunch for us and friends on our northern adventure.
The principle is simple, the recipe not much harder... roll out pastry, score, baste with oil or pesto, bake, add cheese and stuff, bake some more, and voila! However, good instructions make everything simpler. Here they are in a little more detail...
Preheat the oven to 400 degrees. On a lightly floured surface roll out:
1 package of thawed puff pastry
Score the pastry all the way around an inch from the edge. Prick all over inside the lines with a fork and brush with:
Bake for 15 minutes, or until golden. Remove the pastry from the oven. Spread
4 tablespoons of pesto (optional)
inside the lines and sprinkle the pastry with
6 ozs of grated cheese (whatever will grate and suits your fancy)
Top with items of your choice
1.5 lbs of asparagus laid out and brushed with olive oil (20 minutes)
4-6 whole eggs (15 minutes or until the whites are firm but not the yolks)
and sprinkle with fresh or dry herbs.
These are just a couple of examples we have tried. We would love to see what you make of this recipe!