A few weeks ago I received a preview copy of a stunning book called Sweet Paul Eat & Make. I'm slightly ashamed to admit I haven't heard of Sweet Paul till recently, but no worries: I became a fan within a few minutes of paging through the cookbook. This is the book that is divided into sections based on when you are most likely to eat each particular recipe: morning, brunch, noon and night. But of course you are free to make any of the recipe any time of the day! No one will judge.
Not only is the book filled with delicious recipes and stunning photographs, but it also has numerous craft projects!!! Arts & Crafts, people. You will be able to make flowers from coffee filters, make your own body scrub and create a trivet from clothespins!
What caught my attention was the Morning Tart with Broccoli, Goat Cheese & Smoked Salmon. But you know me: I rarely follow directions ;) I made several changes in ingredients an method of preparations to create Asparagus, Smoked Salmon & Goat Cheese Tart.
Asparagus, Smoked Salmon & Goat Cheese Tart
Adapted from Sweet Paul Eat & Make
Ingredients
2 teaspoons olive oil
1 bunch asparagus, trimmed
1 sheet puff pastry, thawed
1 red onion, thinly sliced
4-6 ounces goat cheese, crumbled
4 ounces hot smoked salmon, flaked
1 tablespoon fresh dill, chopped
Directions
1. Preheat the oven to 400F.
2. Slightly oil a cookie sheet. Place the thawed puff pastry onto the cookie sheet, and lightly score a border of about 1/2 inch using a butter knife. DO NOT cut all the way through the puff pastry. Using a for, make holes inside of the border: this way only the outside of the puff pastry will puff up.
3. Heat the olive oil in a large skillet and sauté asparagus for 5 minutes.
4. Place the sautéed asparagus on top of the puff pastry {inside the border you created}, top with onions and goat cheese and bake for 20 minutes.
5. Remove the tart from the oven and add salmon and dill to finish it up.
My entire condo smelled AMAZING! And how gorgeous is this tart??? It wasn't super easy to eat, but it tasted like spring. I love the combination of asparagus, dill, salmon and goat cheese. It's such a grown up version of bagels and lox. This is a great dish to make for brunch or to have as a splurge for breakfast.
I am looking forward to trying a few more recipes from this gorgeous cookbook.
I hope you all have a wonderful weekend!
Side note: after 11 weeks, my arm brace is off!!! I hope to very soon retire #brokemydominantarm ;)
3 comments:
I was just flipping through this book at Williams-Sonoma last weekend. So many interesting ideas in there. The tart looks gorgeous!
Thanks! Are you going to get it?
Love Sweet Paul! This looks stunning, and would be a really impressive dish for brunch.
Post a Comment