EASONS

RECIPES
ASPARAGUS BREAKFAST TART
I call this a breakfast tart because it is the perfect
brunch dish, but you can serve it any time of day.
For a lighter side dish, skip the eggs and bake for
5 to 7 minutes until everything is warm and toasty,
then top with arugula, prosciutto, goat cheese, and
pesto.
Serves 4 to 6
Ingredients:
1 sheet of puff pastry, thawed
4 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced
1 bunch of asparagus, cut into thirds
6 eggs at room temperature
2 cups arugula
Juice from ½ lemon
4 slices prosciutto di Parma, cut in half
2 ounces goat cheese, crumbled
4 tablespoons basil pesto
Directions:
Preheat oven to 400 degrees F. Line a baking sheet
with parchment paper. Set aside.
On a lightly floured surface, roll out the puff pastry
into a 12x14-inch rectangle (or thereabouts). Using
a knife, score a ½-inch border around the edges.
Prick the inside of the pastry rectangle with a fork
several times all over. Place on the parchment paper
and bake for 10 minutes until light golden brown.
Remove from the oven.
Heat a large skillet to medium-high and add 2
tablespoons of oil. Add asparagus and garlic and
cook 2 to 3 minutes. Remove veggies from skillet
and arrange in the center of the puff pastry,
keeping mixture within the edges.
Crack one egg at a time in a small bowl, then
transfer onto the tart, spacing them evenly. Sprinkle
with salt and pepper. Bake for 12 to 14 minutes
until the whites are set and the yolks are still a little
runny.
Meanwhile, in a medium bowl, toss the arugula with
the 2 remaining tablespoons of olive oil and the
lemon juice. Sprinkle with salt and pepper. Set aside.
Remove the tart from the oven and top with
arugula, crumbled goat cheese, and prosciutto
slices. Drizzle with pesto and serve.
PEA (OR BEET) HUMMUS
When it comes to hummus, there are tons of
vegetables that you can exchange for traditional
chickpeas. Two of my favorites are peas (fresh or
frozen work great) and beets.
Makes about 3 cups
Ingredients:
2 cups frozen sweet or fresh peas, shucked if
fresh
½ cup extra virgin olive oil, extra for
garnishing
¼ cup tahini
2 garlic cloves, minced
2 tablespoons lemon juice
¼ teaspoon cumin
2 tablespoons sesame seeds, toasted
Pita bread and assorted vegetables for
serving
Directions:
If using fresh peas, bring a small pot of water to
a boil. Add peas and cook for 4 to 6 minutes until
tender. If using frozen peas, let them thaw.
In a food processor, combine the peas with the
olive oil, tahini, garlic, lemon juice, and cumin and
process until a smooth purée forms. Transfer to a
bowl and top with a drizzle of extra virgin olive oil
and the toasted sesame seeds. Serve with assorted
vegetables and toasted pita bread.
BEET VARIATION
Substitute 2 pounds of cooked red beets for the
peas.
Remove stems from beets. Scrub beets and rinse
under water until clean. Preheat oven to 375
degrees F. Wrap beets in aluminum foil and drizzle
with olive oil. Roast in the oven for 1 hour or until
tender (knife should be able to be inserted and
pulled out without resistance). Remove from oven,
cut in half, and refrigerate. Once cooled, peel the
beets and quarter them. Combine beets in a food
processor with olive oil, tahini, garlic, lemon juice,
and cumin, as directed in pea hummus recipe, and
follow final steps for serving.
34
Seasons of West Hartford • SPRING 2017