Serve With Greens Fresh From the Garden
To continue with my blog…is the question of the hour for me.
I committed to one year of blogging two years ago this month. I wasn’t sure how it would evolve, a newbie to the blogging world. I registered my domain name Italian Handful.com at Go Daddy. Com and decided to keep using my italianhandful.wordpress.com address because the community at wordpress.com has been soooo supportive!!!
This all started because I had a book in progress, Italian Handful and Agent Michael Larsen recommended that I start a blog for internet exposure. The book was in its final edit…and I always considered myself a multi-tasker, but I haven’t gotten back to that final edit.
Yikes!
An emotional foodie, I decided to ponder the question and looked up “Springtime Vegetable Tart” in my Williams-Sonoma Vegetarian Food Made Fast cookbook! It looks great, puff pastry and bacon smells mouthwatering…besides, with all the cholesterol and fat in this recipe…
I may never have to decide.
Spring Brings Asparagus and Peas
Asparagus Tart
adapted from Spring Vegetable Tart Williams-Sonoma Vegetarian Food Made Fast
1 sheet Frozen Puff Pastry, thawed, (DUFOUR Pastry Kitchens or Pepperidge Farm) defrost pastry in refrigerator 2-3 hours before using
20-24 asparagus, thin, trimmed
4 eggs, separate 2 egg whites from yolks
¾ cup frozen peas, rinse and drain
3 slices bacon, broken into small pieces, remove fattest part, we’re going for “essence of Bacon”
¼ cup soymilk
½ cup grated Parmesan cheese, reserve 2 tablespoons for topping
Salt and freshly ground pepper
Preheat the oven 400˚ F. Line rimmed baking sheet with parchment paper.
Stretch and Smooth Puff Pastry
Lay Puff Pastry on baking sheet stretch to fit pan from the underside. Fold the sides to make a 1-inch rim, overlapping the pastry at the corners and pressing it lightly. Prick the pastry all over with a fork.
Place Bacon, Asparagus and Scallions
Sprinkle the bacon over the bottom of the pastry; place the asparagus, laying the spears vertically in a row from one side of the pastry to the other. Sprinkle the scallions over the asparagus. Bake 15 minutes.
While tart shell is baking:
Separate two eggs yolks from the whites, discard yolks, and add to 2 whole eggs. (I had to cut the cholesterol someplace.) Whisk the eggs, whites, soymilk, Parmesan cheese, and ¼ teaspoon salt and pepper to taste until well combined. When pastry has baked 15 minutes remove from oven.
Distribute the peas over the pastry.
Pour Egg Mixture Evenly
Pour the egg mixture over the peas, bacon, asparagus, and scallions. Bake until the pastry is puffed and golden brown, about 10 minutes longer.
Sprinkle Extra Parmesan and Broil Top
Sprinkle remaining Parmesan cheese over top, place under broiler for 2 minutes. Remove to cool on wire rack. Let the tart stand for 10 minutes.
Cut into pieces and serve.
Slice And Serve
Italian Handful 
Often we begin a journey and the destination changes…
Please keep blogging, I look forward every week.
You have taught me to look forward, and to always look.
These look delightful!
Thanks for your comments Polly. you are helping me decide…
Not making a decision, is a good decision…I know you are a fan of Scarlett, think about it tomorrow…XOXO
What a beautiful easy spring dish great for any time of the day! I look forward to your blog as well, but it is holding you back from other writing? That is the question…XOXO
It definitely holds me back from other writing, but I love doing the process…and I’m gaining weight!!! I need to change something!
A very wise woman taught me ” you make time for the things that matter”. Do what your heart tells you to do and the rest won’t matter!
Back at you! I still have that picture with flat Stanley in my kitchen! Reminds me of all our good times together.
I love the post and all of the comments today! I always look forward to ‘seeing’ you on Tuesdays!!
Me too. It’s not the food for me it’s your art.
Where else will I find a tart that has polka dots?
Polka Dot Tart!!! What a fun name, I think I should change it.
Thanks Tami, your input spurs me on and makes me smile.
The tart looks delicious and beautiful! Besides looking like polka dots like the other poster was saying, I also think it looks like a spring curtain with flower buds. Lol, we are interpreting your food art.
Tart Art… a new medium.., I too see the flower buds of spring…edible art.
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Great job! Love the writing and the recipes. I vote for you keeping up with the blogging. Write the book in your spare time. (ha,ha)
Do you think you can substitute fat free for soy?
Mary Sharon
Thank you Mary Sharon, I’m touched by your vote and appreciate your thoughts…and yes, you can use regular or 2% milk!
Use cooked bacon & double the amount!
Flounder, Thanks. Sounds delicious. Did cooked bacon impart the essence same way…melted-smokey-fat-flavor into the dough? When it comes to bacon you sure don’t Flounder! (I couldn’t resist.)