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.
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.
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.
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.
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 the egg mixture over the peas, bacon, asparagus, and scallions. Bake until the pastry is puffed and golden brown, about 10 minutes longer.
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.