Asparagus Gruyere Tart

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This time last year: Oatmeal Chocolate Chip Cookie Pancakes (2012)

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Less is more.

You’ve heard it before- “Less is more.”

However, how often do we actually remember that?’

I have a hunch, that more often than not, the wish for less work and more yummies comes to mind around the dinner hour, when we find ourselves hungry and not in the mood to spend hours in the kitchen.

I feel you there, and thus am very happy to share this simple and scrumptious meal!

This recipe, is a perfect example of less is more, done perfectly. With only four ingredients, and one baking sheet, you can have a scrumptious meal or appetizer on you hands in mere minutes.

Not a fan of asparagus? Feel free to switch out these veggies with something else, such as sliced tomato, mushroom, or onion. You can’t go wrong, but remember, sometimes, less is more 🙂

Happy eating, and come back soon!




  • 1 rectangular pizza dough or frozen puff pastry
  • 2 cups (5 1/2 ounces) Gruyere cheese, shredded
  • 1 1/2 pounds asparagus, rinsed and trimmed
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste


  1. Preheat the oven to 400 ˚ F, or to temperature directed on frozen dough container.
  2. Roll out the dough out into a rectangle, folding the edges up slightly.
  3. Place the pastry on a baking sheet, and with a sharp knife, lightly score the dough.  Bake until golden, for about 15 minutes.
  4. Remove the pastry dough from the oven, and evenly sprinkle with Gruyere. Arrange the asparagus spears across the tart shell, alternating ends and tips. Brush the asparagus with oil, and season with salt and pepper.
  5. Bake for an additional 20-25 minutes, serve warm and enjoy!


Notes and Tips!:

  • Source: Martha Stewart
  • Like this recipe? Try these other delicious treats from A Rented Kitchen! (Recipe links below photos):

Curry Summer Vegetable Salad



This time last year: Baked Sesame Tofu Sticks with a Peanut Ginger Dipping Sauce (2014)


Summer will be here before we know it, which always makes me crave new fresh delicious salad combos. Does that happen to you? Something about the change in weather just pulls me outside. Spring comes and all of the sudden I have a renewed interest to go play- exercising, gardening, and swiftly forgetting all of my responsibilities.

I love those nights of the year where the weather is good enough to eat outside, encouraging the meals to linger, and the pace to move slower. This meal is perfect for those spring and summer nights, and it is also perfect for your lunchbox, for leftovers, and for vegetarians and omnivore alike!

So, if you are looking for a delicious healthy meal, full of flavor, and full of nutrients, look no further! This dish pairs fresh vegetables, Italian dressing, and a little bit of curry, to make those lovely spring and summer nights taste even better.

I hope you like it as much as my family did 🙂

Happy Cooking!

With love,

A Rented Kitchen




  • 1 ½ cups brown rice
  • 3 cups water
  • ½ – 1 large can black olives (depending on how much you like black olives!), quartered
  • ½ bunch (about 8) asparagus
  • ½ cup Edamame beans
  • 1 large can artichoke hearts (water packed)
  • 3 green onions
  • 1 Red pepper
  • 1 Yellow pepper
  • Sugar snap peas
  • ½ cup Italian dressing
  • 1 teaspoon curry powder
  • 1 Avocado


  1. In a large pot, heat the water and rice until boiling. Turn the heat down to a simmer, cover, and allow to cook until the rice has absorbed all the water- about 40 minutes.
  2. Cut asparagus into one-inch pieces, and half the snap peas. Fill a medium sized pot with two inches of water, place a steaming basket over the water and steam the asparagus and snap peas over medium-high heat for three minutes. Immediately remove the vegetables from the heat and run cool water over them (This softens the vegetables, but keeps them crispy!)
  3. Prepare the remaining vegetables, omitting the avocado, by shelling the edamame beans, and chopping the artichoke hearts, green onions, and peppers. Combine said ingredients in large bowl.
  4. In a separate small dish, combine the Italian dressing and curry powder, and whisk until completely combined.
  5. Assemble: Add the rice to the vegetables, drizzle with the dressing, and top with avocado. Serve room temperature or warm, and enjoy!



Notes and Tips!:

  • Like this dish? Check out these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):

Filo- Wrapped Asparagus (with Two dipping sauces!)

I had several friends come over for a potluck this week. We gathered to celebrate the return home of a good friend who studied abroad this semester.  It was a very festive occasion with lots of laugher and paper plates piled high with food.  My contribution to the event were these baked filo-wrapped asparagus spears served with two complimenting dips. I love asparagus, just about any way you prepare them. When I decided to prepare a vegetable side dish for our party, this dish was the immediate choice. It is easy to serve and prepare, easy to eat while mingling and talking, and it’s often something new for most people. A win-win-win! This recipe comes from the cookbook “Easy Vegetarian,” which also provides a dipping sauce to accompany this dish, however I concocted two of my own instead. Check them out! And here’s to summer nights on front porches, coming back home, and a great source of fiber, antioxidants, and vitamins.

Ingredient for the asparagus:

  • 20 asparagus spears
  • 1 package of filo dough, thawed if previously frozen
  • Lemon wedges, to serve


  1. Preheat the oven to 375° F.
  2. Wash asparagus and remove the woody ends from each spear. Use a vegetable peeler to shave off any woody parts of the skin as well.
  3. Unroll one sheet of filo dough onto a clean surface and brush gently with water
  4. Place an asparagus spear at the top of the filo sheet so that the head of the asparagus is visible. Roll the asparagus until it is enclosed in a few layers of filo dough.*
  5. Repeat step four until all the asparagus are wrapped in filo dough.
  6. Bake for 10 to 12 minutes, or until the pastry is a golden brown.
  7. Serve with lemon wedges on the side or one/both of the dipping sauces below.

Ingredients for the Sour Cream Citrus Dip: 

  • Juice from ½ of a lemon
  • 1 teaspoon lemon zest
  • 3 chopped green onions
  • ½ cup shredded Parmesan cheese
  • Salt and pepper to taste
  • 5 thinly sliced basil leaves
  • 1 small tub of sour cream (8 – 10 oz)

Combine the above ingredients in a medium sized bowl, mixing completely. Flavor it to taste. If lemon is not your favorite flavor, do less lemon juice and sub out lemon zest for orange zest. Also, feel free to play around with spices! Throw in a few dashes of garlic or paprika if you prefer, try diced cucumber! Every time I make this dip it’s different, this is simply a guideline. However, it has never failed to work well with this dish.

Ingredients for the Cranberry Cream Cheese Dip:

  • 8 ounces of plan low-fat cream cheese
  • 1/3 cup dried cranberries (dice if you prefer smaller chunks!)
  • ½ can of cranberry sauce

Mix the above ingredients in medium sized bowl. Slowly add cranberry sauce and dried cranberries to the cream cheese until the mixture has turned a light purple/red and is well blended. Store in the refrigerator until serving.

Notes and Tips!:

  • For a lighter version of this recipe, use less filo dough. Spread a filo dough sheet out on a clean surface. Using a pizza cutter you can cut the sheet in half vertically or horizontally. If you cut the sheet vertically and roll the spear from the top of the sheet to the bottom, towards you, you will have fewer layers of filo dough. If you cut the sheet horizontally, and roll the spear from left to right there will be more layers of filo dough. Either way is delicious!
  • Choose your dip based on your taste preference! The cranberry cream cheese dip is a sweet dip while the sour cream citrus dip is much more tangy.
  • Spoiler alert! I actually created the cranberry cream cheese for another recipe that will be posted soon. I had a good amount left over and decided to try it with these asparagus. I loved it so much that I had to share it with you! Thus, good news! There will be more uses for that dip coming your way soon.
  • The dip shown in the photos is the Sour Cream Citrus Dip