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):

White Bean, Brussels Sprouts, and Pomegranate Tart



As a college student, I love when recipes have less than 8 ingredients. And it’s even better if they only call for four or five ingredients! I mean, if we’re being honest, with a small ingredients list you’re often looking at cheaper meals, less space in the crowded fridge, and a shorter cook-time. Boom. What’s not to love about that?!

When I stumbled upon this recipe and saw the beautiful use of Brussels sprouts and pomegranate seeds, I knew I had to try it. This recipe also only calls for FIVE ingredients, qualifying it for my new favorite recipe in the running.

This thanksgiving weekend, as you overflow your carts and bellies with food and ingredients, consider this recipe, consider a simpler meal. For many, a vegetarian thanksgiving is blasphemy, but I am here to tell you that with dishes like this, your stomach and family will both be more than content. Turkey doesn’t compare to fresh pomegranate seeds, a warm crisp bread crust, and roasted Brussels sprouts.

To learn more about why my family and I will be having a vegetarian thanksgiving, check out the about page, or this How To: Have a Vegetarian Thanksgiving post from last fall.

From my table to yours, may your week be filled with nourishment- in every way.





  • 1 lb. Brussels sprouts, rinsed, trimmed and thinly sliced
  • 3 Tablespoons olive oil, divided
  • 1 15-oz. can white beans, rinsed and drained
  • 1 whole wheat pizza dough sheet
  • ¼ cup fresh pomegranate seeds


  1. Preheat the oven to 425˚F.  Lightly grease a cookie sheet and set aside.
  2. Toss the Brussels sprouts with 1 Tablespoon of olive oil in a large bowl, and season with salt and pepper as desired.  Arrange the sprouts on a new baking sheet and roast for 10 minutes, flipping once.  Remove from the oven once lightly browned, and decrease the oven temperature to 400˚F.
  3. Meanwhile, combine the white beans and remaining two tablespoons of olive oil in a food processor, and blend until smooth.
  4. Roll the pizza dough out onto the greased baking sheet and bake for eight minutes, or until light brown.
  5. Spread the bean puree on top of the hot crust, top with Brussels sprouts, and return to the oven for 3-5 minutes. (You want the bean mixture to get warm, however you do not want to burn the crust or Brussels sprouts!)
  6. Remove from the oven and top with fresh pomegranate seeds.  Eat warm and enjoy!


Notes and Tips:

  • Yield: 6
  • Source: Vegetarian Times November 2013 Issue
  • The original recipe calls for a puff pastry instead of rollout pizza dough. If using a puff pastry, use a 9-inch pie pan, and grease thoroughly. Personally, I found the pizza dough best for providing support in holding the tart ingredients.
  • If you like this recipe, try these other delicious treats from ‘a rented kitchen!’:

Fresh Fruit Dessert Tart

I usually am not all that interested in a dessert unless it’s full of chocolate.  I will crave a chocolate chip cookie or a piece of chocolate cake if I know it’s in the house, however I never really need a sugar cookie. This recipe is an exception to that chocolate-adoration rule. The fresh fruit piled on top of the thick lemon cream and cookie-like base makes this one dessert that demands for seconds. And why not go for seconds, it’s fresh fruit, right?!


  • Crisco or no-stick cooking spray
  • 1 can (14 oz.) non-fat sweetened condensed milk
  • ½ cup non-fat sour cream
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • ½ cup butter, softened
  • ¼ cup firmly packed brown sugar
  • ½ cup whole-wheat flour
  • ½ cup all purpose flour
  • ¼ cup oats
  • ¼ cup ground or whole flax seeds
  • Assorted fresh (or canned) fruits such as: bananas, kiwis, strawberries, blueberries, pineapple, grapes, blackberries, raspberries, etc. (I used blueberries, kiwi, and strawberries)


  1. Preheat oven to 375 degrees and coat your quiche or tart pan with Crisco/ no-stick cooking spray
  2. Combine the sweetened condensed milk, sour cream, lemon juice, and vanilla in a medium sized bowl, mix together well, and refrigerate.
  3. In a separate larger bowl, beat together the butter and sugar until fluffy.
  4. Add the flour, oats, and flax seed to the butter/sugar mix. Thoroughly combine the ingredients, using your hands if necessary.
  5. Press the dough into a 10-inch pie/quiche pan allowing for some of the dough to create a higher crust around the edge.
  6. Bake dough for 12-14 minutes or until golden brown.
  7. Once the crust has cooled off, spoon the chilled filling into the crust and spread evenly. Arrange fruit on top of the filling
  8. Chill before serving.


I first made this dish as a dessert pizza, however in order to make it more transportable and to include more filling and fruit, I adapted the recipe and turned it into a tart. If you would prefer to make it into a pizza, simply form the crust on a pizza stone or baking sheet, forming a rim around the edge. Poke several holes in the crust and bake for the same amount of time.