Tomato, Gruyere & Basil Tart with Bacon-Wrapped Asparagus

The days are getting longer and I'm wanting to spend as much time as possible outside. I'm really looking forward to dining al fresco. A great dinner, or lunch, for a warm spring night is none other than this delicious tomato tart and side of bacon-wrapped asparagus.

What makes this tart so great is its freshness. Sweet tomatoes and fragrant basil... honestly, a match made in heaven. And then there is the asparagus and bacon. My mouth is watering just typing about this deliciousness.

Bacon-Wrapped Asparagus

     adapted from Just a Pinch Recipes

Ingredients

2 lbs. asparagus, bottoms trimmed

10-12 slices of bacon

½ cup brown sugar

¼ cup butter

1 tbsp soy sauce

½ tsp garlic salt

ground pepper

Directions

Preheat oven to 400°F. In a small saucepan, melt the brown sugar, butter, and soy sauce together. Season with salt and pepper and bring to a boil. Remove from heat once boiling.

Wrap one slice of bacon around 2-3 stems of asparagus. Arrange the bacon-wrapped asparagus in a shallow baking dish, drizzle with the brown sugar glaze. Bake for 25-30 minutes until the bacon is fully cooked.

Tomato, Gruyere & Basil Tart

from The Pastry Affair

serves 5-6

Crust Ingredients

2 cups flour

1 tsp dried basil

1 tsp sea salt

⅓ cup olive oil

⅓ cup cold water, more if needed

Tomato Filling

≈ 2 cups Gruyere cheese, grated

½ cup fresh basil

5 tomatoes, thinly sliced

salt & pepper

Directions

Preheat the oven to 350°F.

In a medium bowl, whisk dry ingredients together. Make a well in the mixture and pour in the olive oil and water. Using your fingers, working in circles, combined the dough. Add a little more water if the dough isn't coming together.

Roll out the dough on a lightly floured surface and carefully transfer to a tart pan or 9-inch pie pan. Prick the bottom with a fork and bake for 10-15 minutes. Let cool slightly before filling.

Layering the filling, start with the Gruyere.

Next, add a layer of tomato and basil. Repeat until you reach just below the top of the crust, sprinkling with salt and pepper as you go.

Bake for 30 minutes until the top is golden. Let cool briefly before serving.

Enjoy!!

   

French Onion Soup

Need some lovin'? A little comforting? Have some soup!

About a year and a half ago I had the pleasure of having lunch at the International Culinary Center in New  York. My friend Devin and I enjoyed some great food, French Onion soup being the highlight. Ever since then I've been waiting to make it myself. And now, here it is, my attempt at the Frenchman's staple.

This soup is rather simple. You need lots of onions - I apologize for the tears you will shed when the slicing and dicing portion comes around - and beef broth. That's pretty much it.

Hope you enjoy this delicious soup! I know I am!

French Onion Soup

    from Winter Monroe

**I chilled the soup over night and then reheated it 20 minutes before serving. Really brought out the flavors.

Ingredients

½ cup unsalted butter

4 large yellow onions, julienned

2 cloves of garlic, chopped

3 sprigs of fresh thyme

Sea salt and freshly ground black pepper

1 cup red wine

3 heaping tbsp flour

2 quarts beef broth

thick slices of French bread or croutons

½ lb. grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions. 

As the onions begin to caramelize, add in the garlic, thyme, salt and pepper and cook until the onions are very soft and golden, about 25 minutes.

Add the wine and bring to a boil. Reduce the heat and simmer until the wine has evaporated, about 5 minutes. Remove thyme sprigs.

Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 5-10 minutes. 

Lastly, add the beef broth and bring the soup back to a simmer, cook for 10 minutes. Season to taste with salt and pepper.

Before serving, preheat the broiler. Ladle the soup into bowls, ramekins work perfectly,  top each with a slice of bread (or some croutons) and grated cheese. Place the ramekins below the broiler and cook until the cheese has melted and it browning.

I am going to pat myself on the shoulder for this one. 

The soup is so flavorful, it smells amazing, and it's really not that hard to make. 

This would make a great first course, 

or pour yourself a large bowl, grab a hunk of bread and settle down for a comfy, cozy night in.

J'espère que vous apprécierez!