// Asparagus Gruyere Tart & Chili-Rubbed Salmon with Zucchini
Easy and delicious? Is it too good to be true?
(pstttttt. it's not!)
// Asparagus Gruyere Tart
1 sheet frozen puff pastry (I used a pre-cooked pizza dough because I couldn't get puff pastry in time)
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. (If using a pre-cooked pizza dough, skip everything but preheating oven)
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
2 teaspoons chili powder
1 pound medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick)
2 tablespoons olive oil
1. Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
2. Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
(pstttttt. it's not!)
// Asparagus Gruyere Tart
1 sheet frozen puff pastry (I used a pre-cooked pizza dough because I couldn't get puff pastry in time)
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. (If using a pre-cooked pizza dough, skip everything but preheating oven)
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
2 teaspoons chili powder
1 pound medium zucchini, quartered lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick)
2 tablespoons olive oil
1. Heat broiler; set rack 4 inches from heat. Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around salmon; sprinkle with remaining teaspoon chili powder, and season with salt and pepper.
2. Broil until fish is opaque throughout and zucchini is tender, 8 to 10 minutes.
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