Asparagus and gruyere tart

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Cookbook Challenge: Week 52
Theme: Outdoors
Recipe: Asparagus and gruyere tart
From: AWW Kitchen

Recipe 2: Onion Foccacia
From: AWW Bake

It’s the last week of the Cookbook Challenge! I can’t believe that April, Kat, Shellie and I started it a year ago. 52 themes later, one post and at least one recipe each week, this is the LAST ONE. Amazing! It was a big effort, and I’m quite pleased that I made it right through to the end. 🙂 There will be another one next year, but it’ll be fortnightly, which should be easier to keep up with. More details to come, if anyone is interested in joining!

The theme for the final week was “outdoors” and a few of us had a little gathering to celebrate the finale. The intention was to hold our lunch outside in a park, but the weather this weekend didn’t get the memo. Stupid weather. So instead we sat inside for our outdoor themed lunch!

When I decided on my dish, I tried to think of something that I would take on a picnic. A tart of some kind sprang to mind and I settled on an asparagus and gruyere tart. Plus asparagus = spring = outdoors. That kind of works, right??

The tart was totally easy to make – the pastry was made in the food processor – and the filling was onions, grated gruyere, asparagus and a mixture of cream and eggs. I particularly liked the pastry, which was rich and crumbly. The filling was okay too, though I think it could’ve used a bit more cheese, or perhaps a sharper cheese.

I also made an onion foccacia, which was even easier to make.

I didn’t even have to do any kneading – I let the mixer do the hard work! It came out a bit too bready for my liking but it was okay. In hindsight, we didn’t need the carbs – a salad would have been a good idea instead!

So in addition to my two dishes, there was also a lot of other food…

Shellie made these tomato, ham, cheese and chutney wraps. I love how she even took the trouble to wrap them up – so cute!

Cherrie brought some crispy pizza twists.

April made a nomalicious sweet potato and blue cheese tart.

Leigh brought a massive chorizo and potato bake, it looked wonderful with all its layers, and was delicious as well.

Kat cooked up a large bowl of beehoon goreng (stir fried rice noodles). It had egg, prawns and a bit of spice – awesome!

Cherrie also made chicken adobo (chicken in vinegar) – a dish that her mum would always make for picnics when she was younger. So tasty.

And last but not least, Penny made some yummy meatballs and chilli sauce.

And if that wasn’t enough food (it was, we were stuffed by this stage!) there was also dessert…

Leigh’s dark chocolate and orange muffins.

Shellie’s chocolate cake with blueberries.

April’s banana cake.

And Kat’s jasmine scented coconut slice.

Phew. And we thought we were stuffed before dessert! Thanks to everyone for coming over and bringing their yummy food – there will hopefully be more catch ups next year.

Previous Cookbook Challenge posts can be found here.

Update: For the round up for this week, see My Food Trail.

Asparagus and gruyere tart

From: AWW Kitchen

Pastry
3/4 cup (110g) plain flour
75g cold butter
1 tablespoon finely grated parmesan cheese
pinch sweet paprika
1 egg yolk
1 teaspoon iced water, approx

Filling
25g butter
1 small white onion (80g), peeled and thinly sliced
12 asparagus spears, halved crossways
2 eggs
1 teaspoon plain flour
3/4 cup (180ml) cream
50g gruyere cheese, grated coarsely

First make the pastry. In a food processor, process the flour, butter, parmesan and paprika until it resembles large breadcrumbs.

Add the egg yolk, and while the motor is running, add enough iced water until the mixture just comes together.

Knead the pastry on a lightly floured surface until it is smooth. Wrap in clingfilm, and place it in the fridge for 30 minutes.

Roll the pastry out to fit a 10cm x 34xm rectangular loose based flan tin. Place the pastry into the tin and press into the sides. Trim the edges and freeze the pastry for 30 minutes.

Preheat the oven to 180°C/160°C fan-forced. Cover the pastry with baking paper and fill with baking weights / dried beans. Bake for 10 minutes. Remove from the oven, remove the baking weights/beans, and bake for another 10 minutes.

Meanwhile, heat the butter in a frying pan on low heat. Add the onions and cook gently until soft. Don’t let them brown.

Cook the asparagus in a saucepan of boiling water for a minute. Remove from the water and then place into a bowl of iced water. Drain.

Whisk together the eggs, flour and cream in a jug.

Place the onions on the pastry base. Top with the asparagus and gruyere. Pour over the egg mixture and bake for about 20 minutes, or until it is browned lightly and set.

Onion Foccacia

From: AWW Bake

2&1/2 cups (375g) plain flour
2 teaspoons (7g) dried yeast
1/4 cup (20g) finely grated parmesan cheese
2 tablespoons coarsely chopped fresh sage
3 teaspoons sea salt flakes
1cup (250ml) warm water
1/4 cup (60ml) olive oil
1 small white onion (80g), peeled and thinly sliced

In a large bowl, stir in the flour. Add the yeast, cheese, sage and a teaspoon of salt. Slowly stir in the water and 2 tablespoons of oil. Knead on a lightly floured surface for about 10 minutes until the dough is smooth and elastic (or just a mixer like I did!).

Place the dough on an oiled oven tray and press into a 24cm round. Cover with oiled plastic wrap and set aside in a warm place until the dough doubles in size.

Preheat the oven to 220°C/200°C fan-forced. Meanwhile, combine the onion, remaining salt and oil in a bowl.

Remove the plastic wrap from the dough, and sprinkle the onion mixture on top.

Bake for about 25 minutes. Slide on to a wire rack to cool.