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This month, my sister and I took our Mom to Texas to visit and re-connect with my Dad’s family. My Dad passed away 9 years ago. Both my sister and I have not seen many of our family members since his funeral. This was an exciting and emotional trip for the three of us.
We rented a house in Granbury, Texas. Granbury is a historical town with a lot of country charm. The house we rented was on Lake Granbury. Although still beautiful, the lake is quite dry with water levels 10 feet below normal.
During our stay, we reunited with my Dad’s side of the family and shared our many stories of the past, went through photo albums, as well as a box of photos that my Dad had saved. My sister and I were given photos of us growing up and of my Dad. Photos that meant a lot to him. This alone, made our trip a very special and memorable one. Not only did we re-connected with our family but it was a great bonding experience for the three of us, as it has been many years since we have spent this amount of time together. I also learned that my aunt, who lives in Granbury, has a passion for collecting recipes like I do!
While in Granbury, I couldn’t resist taking photos of the country. We also went shopping in some of the antique shops. I’m always on a good hunt for cookbooks and recipe cards in antique shops. In one of the antique shops, I discovered burlap sacks that were in great condition and purchased one. I used it as a table cover in these photos of the asparagus, mushroom and roasted garlic tart.
After spending the time bonding once again with my Mother, I want to be sure to make this Mother’s Day extra special for her. What I plan on serving is this savory organic and vegetarian asparagus, mushroom + roasted garlic tart. This quiche-like tart is perfect for a Mother’s Day gathering. The effort of making and rolling out pastry dough is removed by using a simple crust of puff pastry. I’m going to prep the tart and refrigerate the day before Mother’s Day, and then bake it before my Mom and guests arrive so that the mouth-watering aroma of the roasted garlic infuses my kitchen. This tart is going to work perfectly laid out for a buffet on a cutting board.
Simple Roasted Garlic
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hours 40 minutes
Description
A sweet, nutty, earthy roasted garlic that can be used in recipes or as a spread.
Ingredients
- 2 large head garlic or store-bought peeled garlic
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F. Break apart the garlic heads and peel off the skins.
- In a small baking dish, place garlic cloves in a single layer, add olive oil, salt and pepper, and stir to evenly coat the oil. Pour in 1/4 cup water over the garlic. Cover the dish securely with aluminum foil.
- Bake the garlic for 1 hour. Carefully remove the foil (the steam can burn you), and return the dish to the oven. Continue to bake until the garlic is nicely golden brown, approximately 15 to 20 minutes longer.
- Let cool, then drain off any liquid and mash it lightly.. Transfer to an airtight container and store in the refrigerator for up to 4 days.
Asparagus, Mushroom + Roasted Garlic Tart
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 5 minutes
- Yield: 8 1x
Description
Adapted from Nordstrom Flavors
Ingredients
- Organic olive oil cooking spray for preparing the pan
- 7 large free-range eggs
- 1/2 cup organic heavy whipping cream
- 3 tablespoons mashed Simple Roasted Garlic
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- One 12-inch square sheet frozen puff pastry, thawed overnight in the refrigerator
- 3/4 pound pencil-thin asparagus, woody stem ends removed
- 1/2 cup organic bella mushrooms, sliced
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a 10-inch tart pan with the cooking spray.
- In a large bowl, add eggs, cream, roasted garlic, Parmesan, chives, mushrooms, salt, and pepper, and whisk.
- Lay the puff pastry sheet on a lightly floured work surface. Invert the pie pan on the pastry. Using the pan as a template, cut out a round of pastry 1 1/2 inches wider than the pan. Fit the pastry round into the pan. Using your fingers, press the edge of the crust to the pan.
- Cut 6 spears into 4-inch lengths. Cut the remaining spears into 1 1/2-inch lengths. Scatter the 1 1/2-inch spears over the bottom of the pastry-lined pan, and then pour in the egg filling. Arrange the longer spears on the filling in a pinwheel pattern, with the tips facing outward and overlapping the stalks as needed. Place the pan on a rimmed baking sheets.
- Bake the tart until the filling is puffed and lightly browned, and seems set when the pan is shaken, about 40 to 45 minutes. Remove from the oven and let cool on a wire reach for 5 minutes. Cut into wedges and serve.
Notes
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