Roasted Asparagus and Cheese Tart

This recipe is from the April 2012 Canadian House and Home Magazine. Cole and I made it this weekend and everyone really liked it! This recipe makes two tarts, enough to serve a crowd. 

1 1/2 lb (1 large bunch) medium-sized asparagus, rough stalk ends snapped off

1 tbsp olive oil

Kosher salt and cracked pepper to taste

Zest of one lemon

2 sheets puff pastry (thawed according to package directions)

1 pkg Garlic and Fine Herbs Boursin cheese

1 cup grated gouda cheese

1 eggs, beaten with a touch of water to make an egg wash

2 tbs torn fresh mint leaves

1. Preheat oven to 400 F.

2. In a bowl, toss asparagus with olive oil, salt and pepper, and lemon zes. Set aside. 

3. Roll out 2 sheets and thawed puff pastry on 2 pieces of parchment paper, creating 2 large rectangles, about 1" from the edge to create a border. Place each pastry rectangle and its parchment paper on separate baking sheets. using a fork, poke holes all over pastry within the border, so that this part of dough will remain flat during cooking while the border puffs up. Lightly brush egg wash over the whole piece of pastry.

4. Crumble 1/2 package of Boursin cheese within the border of each tart, then sprinkle 1/2 gouda on top of each. 

5. Arrange asparagus in single layer evenly over the cheese on each tart and lightly brush egg wash.

6. Bake until asparagus is tender and pastry is golden brown, about 20 to 25 minutes. Sprinkle each tart evenly with mint leaves. Let cool slightly before slicing into squares. Serve warm or at room temperature. 

Chewy Chocolate Chunk Oatmeal Cookies

 This recipe comes from Allrecipes.com although I changed it a little. I liked these cookies but found them a bit too salty. I recommend using unsalted butter.

 

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup roasted chopped walnuts
• 1 1/2 cups roughly chopped semi-sweet chocolate

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.