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):

Mozzarella and Basil Stuffed Eggplant Slices




There’s something about Basil and fresh vegetables that just feels right for summer nights.  Usually when I am craving some fresh basil and veggies I’ll throw together some pasta or make a pizza- easy go-to meals.  A few nights ago however, I was in the need of something a little lighter, which led me to this delicious dish.

This dish has a lot of the flavors associated with pizza or pasta, but substitutes out the bread and carbs with delicious roasted eggplant, making this a nutritious and delicious gluten-free option.   You’ll feel like you’re eating a pizza with the delicious melted mozzarella, Italian seasoning, and basil, however your body will feel much better than it does after pizza.

Serve these eggplant rolls as an appetizer or as a meal for two, with a big bowl of fresh fruit and a toss salad.  Summer has arrived!




  • 1 medium eggplant
  • 4 Tablespoons olive oil
  • 1 cup grated mozzarella cheese
  • 1 Tablespoon fresh chopped basil + leaves to garnish
  • 1 -14 oz. can of chopped tomatoes (with added herbs)
  • Italian herb seasoning mix (optional)


  1. Preheat the oven to 400˚ F and lightly brush a baking sheet with olive oil.
  2. Slice the eggplant lengthwise into 8 thin slices.  For the slices on the end and that primarily have skin on one side, feel free to grate some of that off (the skin can be slightly chewy if not cooked long enough!).
  3. Brush each slice with olive oil, place on the baking sheet, and bake for 10 minutes.
  4. Remove the eggplant from the oven and sprinkle each slice with mozzarella cheese and basil.  Roll each slice up and place in a single layer baking dish.
  5. Pour the can of chopped tomatoes over the eggplant slices and return the dish to the oven. Bake for an additional 10 minutes, or until the sauce bubbles and the cheese melts.
  6. Remove the slices from the oven and garnish with additional basil leaves and a sprinkle of Italian herb seasoning mix on top.  Serve warm and enjoy!


Notes and Tips!:

  • Yield: 4 servings
  • Source: Easy Vegetarian Cookbook by Love Food
  • If you like this recipe, check out these other yummy dishes from ‘a rented kitchen!’:





Roasted Eggplant with Tomatoes, Mint, and Goat Cheese

Filo-Wrapped Asparagus with Two Dipping Sauces

Filo-Wrapped Asparagus with Two Dipping Sauces

Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale

If I had to make a list of my absolute favorite foods, the top ranking foods would be: chocolate, bread, sweet potatoes, goat cheese, blueberries. Hands down. I have to fight the temptation to eat chocolate and a muffin with every meal, and I pin every single sweet potato recipe I see on pinterest like it’s my job. Thus, this recipe is about as close as it comes to perfection in my book- it’s got bread in the form of a yummy pizza crust, a base of sweet potato, and goat cheese to top it all off! What more could a girl want?! (besides chocolate and blueberries.) I know it may seem weird to have a sweet potato pizza, but try something new! Shake up your typical routine! Life’s more fun that way, and turns out- a pizza can be more delicious that way too.


  • 1 large sweet potato
  • 1 tbsp. olive oil
  • 1 large onion, thinly sliced
  • 1 cup chopped kale
  • 3 tbsp. skim milk or soymilk
  • 1 prepared whole wheat pizza crust
  • 1 cup shredded goat cheese
  • salt and pepper to taste
  • 1 premade pizza crust (I suggest whole wheat)


  1. Preheat the oven to 400 degrees.
  2. Rinse your sweet potato and poke several small holes in it with a fork.
  3. Wrap the sweet potato in aluminum foil, place in your preheated oven, and bake for about 45 minutes- or until soft all the way through.*
  4. In the meantime, heat the olive oil in a medium skillet over low heat. Add the thinly sliced onion and dash of salt to the pan.  Cook the onion, stirring occasionally, for 30- 40 minutes or until just caramelized.
  5. When the onion is close to being done cooking, add the kale to the skillet and cook until tender and wilted. This should only take a few minutes! Remove the pan from heat and salt and pepper to taste.
  6. Scoop the potato insides into a medium bowl and mash.  Add the milk and salt, mixing until blended in and smooth.
  7. Using a large spoon, spread the potato mixture onto a pizza crust.
  8. Sprinkle with half of cheese, the kale and onions, and then the remaining cheese.
  9. Bake the pizza for about 10 minutes at 400 degrees, or until kale begins to crisp and cheese melts.
  10. Enjoy!

Notes and Tips:

  • Tip: Don’t turn your oven off after baking your potato- leave it on because in a few minutes you will need it heated up to bake your pizza!
  • This recipe is from the food blog ‘Oh My Veggies’ It’s one of my favorites- check it out!