Tuesday, June 08, 2010

a perfect meal

I have cooked a lot of meals. Once in a while, I feel like I have gotten it as good as it's going to get. Tonight was one of those.

The menu: vidalia onion tart, oven roasted asparagus, sliced tomatoes from the farmer's market.


1 pound fresh asparagus, bottom inch of spears removed
tbsp olive oil

4 large vidalia onions
tbsp olive oil
4-6 oz of gruyere cheese
1 pillsbury refrigerated pie crust
1/2 tsp of rosemary

2-3 fresh tomatoes, cut into wedges, sprinkled with salt and pepper

in an ovenproof pan, place asparagus. Drizzle with olive oil, salt and pepper. Roast 30-45 minutes in a 350 degree oven (longer if you like more tender)

while the asparagus is roasting, saute 4 large vidalia onions in a tbsp of olive oil. Cook the onions until soft, but not browned. Add a pinch of rosemary, salt and pepper and cook another minute

grate 4-6oz of gruyere cheese
place a pillsbury refrigerated pie crust on a cookie sheet. sprinkle a third of the cheese on the crust, keeping about 1/2 inch of outer edge of crust cheese free.
top with the sauteed onions.
top with remaining cheese.
fold the outer edges of the crust up and over,pinching lightly to hold in place, to make a rustic tart
Bake for 30-45 minutes until crust is lightly browned.

serve with asparagus, sliced fresh tomatoes.

No comments: