This time last year: Oatmeal Chocolate Chip Cookie Pancakes (2012)
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
- Preheat the oven to 400 ˚ F, or to temperature directed on frozen dough container.
- Roll out the dough out into a rectangle, folding the edges up slightly.
- Place the pastry on a baking sheet, and with a sharp knife, lightly score the dough. Bake until golden, for about 15 minutes.
- 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.
- 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):