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Roasted Asparagus, Bacon & Cheese Tart Recipe - This easy savory tart recipe is a perfect Labor Day appetizer and a wonderful brunch recipe with bacon.
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Roasted Asparagus, Bacon & Cheese Tart Recipe: https://www.pauladeen.com/recipe/roasted-asparagus-bacon-cheese-tart/
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0:01
- Hey y'all, I'm doing something right now, (chuckles)
0:04
and I may have to do this before I start talking.
0:09
So y'all bear with me a second 'cause
0:13
this is an interesting recipe
0:18
that was shared with me,
0:21
and now I wanna share it with y'all.
0:29
Puff pastry, it's a beautiful thing.
0:33
All right.
0:34
So the other day in the mail, y'all,
0:38
I got a sweet note from Scott Decker,
0:43
and he lives in California.
0:45
He says, "Hey Paula, you have helped me
0:48
"in the kitchen for years.
0:49
"You rock, girl.
0:51
"Have a wonderful day.
0:53
"Scott Decker."
0:56
His card says, "From Deer Park to the bottom
0:58
"of our hearts, thank you."
1:01
So to jog y'all's memory,
1:05
in September of 2020, there was a terrible, bad fire,
1:13
and it was named the Glass Fire.
1:17
Started September the 27th, 2020, at 3:48 in the morning
1:24
from an undetermined cause,
1:30
and it burned until like October the 20th, and it was crazy.
1:36
It was named the Glass Fire because
1:41
it was near the origin
1:42
of the fire nearby Glass Mountain Road
1:46
in Deer Park, Napa County.
1:49
So it was named the Glass Fire
1:51
because the Glass Mountain Road.
1:57
It initially started as a 20-acre brush fire,
2:00
and it rapidly grew and merged with two smaller fires.
2:04
It expanded to 11,000 acres
2:08
during the night of September the 27th into the 28th.
2:13
But like I said, it was fully contained by October the 20th.
2:17
But out of all this tragedy and destruction,
2:25
not the first life was lost, which is a miracle in itself.
2:32
An estimated 70,000 people were
2:34
under evacuation orders in the region.
2:39
There was schools burnt to the ground.
2:41
Foothills Adventist Elementary School
2:43
was burned to the ground,
2:46
Chateau Boswell Winery near St. Helena,
2:52
and another old, old winery.
2:55
I mean, things just burned to the very ground.
2:59
So,
3:02
apparently, in order to raise money
3:07
to help rebuild this section of California,
3:13
they did a beautiful cookbook,
3:17
"St. Helena Deer Park Community Cookbook:
3:21
"Treasures From the Past,"
3:23
and the cover is made out of wood, y'all.
3:26
- [Eddie] I love the cover-
3:27
- Don't you love this cover?
3:31
"Enjoy the wood."
3:32
- [Eddie] It's kinda the color of your wood floors. (laughs)
3:34
- It is.
3:35
It is almost the color of our wood floors.
3:38
So Scott made it clear that this was not his recipe
3:42
that he was sharing with me,
3:43
but it was from Roxanne Albert Hogan,
3:47
and it's called Roasted Asparagus, Bacon and Cheese Tart.
3:53
Different people have different interpretations
4:01
of things.
4:01
That's why I got to get me some new teeth,
4:04
'cause I'm having trouble talking with these. (laughs)
4:08
So I hope that I have understood these directions
4:13
carefully and correctly.
4:16
So I'm gonna read you the way this reads:
4:20
"Unroll sheets of puff pastry
4:23
or roll out to roughly a 10 by 15,
4:25
using a paring knife to score a line
4:28
around the perimeter of the pastry
4:30
about one inch from the edge."
4:33
Well, I'm assuming,
4:37
and you know what assume means, don't you? (chuckles)
4:40
Makes an ass out of you and me,
4:43
but I am assuming that the instructions
4:50
were to tell us to cut this in a circle
4:52
because it's gonna make two tarts.
5:00
All right.
5:01
So this is the way I did it
5:05
because I just felt like it was easier.
5:10
And like I said, I hope I did it right,
5:12
but I just folded that up,
5:16
and I got me a knife,
5:20
and I just cut around it
5:25
so it would being like in a circle when I unfolded it.
5:45
So if y'all understood it to be different,
5:48
please let me know. (laughs)
5:51
So I'm gonna thin this out just a little bit
5:56
and try to get it back a nice circle.
6:06
Get it in the shape of a tart.
6:25
All right, now Roxanne tells us
6:31
to place this on a parchment-lined bake sheet,
6:39
and with a fork,
6:40
poke holes all over the pastry within the border.
6:45
So this part remains flat during baking
6:47
because this is puff pastry, and it will puff up.
6:54
All right, so I've got my cookie sheet
7:04
and my parchment paper.
7:06
(parchment paper crackles)
7:13
This is an interesting recipe, Scott,
7:17
and I so appreciate you sharing
7:21
y'all's very special cookbook with me.
7:26
All right, so we're gonna take our fork.
7:30
You can see I have no room here,
7:32
but when we get to the other house...
7:36
Honey, listen, I bet you it won't be anytime
7:40
before I'll be saying, "I ain't got enough room here."
7:44
All right, so I'm gonna poke this puff pastry all,
7:58
all in the center,
8:01
about one inch
8:08
from the edge.
8:11
So hopefully this part will puff up.
8:27
Let's see if I can get two of these.
8:28
I may not be able to get two of 'em on there.
8:33
Maybe I can shrink this back down a little bit. (laughs)
8:38
(fork thudding)
9:20
Okay, I've rolled it out a little too good.
9:30
I think I'm gonna try to,
9:34
try to make it.
9:47
Okay.
9:48
Now let's see.
9:54
She says to crumble half a package
9:56
of Boursin Rondele cheese on each piece
10:00
of the puff pastry.
10:04
So this cheese is so very good, just on a cracker.
10:10
Ooh, it's yummy.
10:15
I'm gonna get every bit of that out.
10:24
Kinda hard to crumble, y'all,
10:29
so I'm just gonna have to take it
10:30
and kinda spread it with my fingers,
10:35
because this is at room temperature
10:37
and it's not crumbling good.
10:46
I'm gonna see if I can't get
10:52
something in.
10:59
Oops.
11:05
I think I'm gonna see if I can't get a spoon in
11:08
(water splashing) almost like a cross
11:11
or a pastry wiggle.
11:27
And hopefully this'll work.
11:29
It may work, and it may not work, y'all. (chuckles)
11:34
(spray hisses)
11:38
So I just sprayed that with some non-stick.
11:45
It's working.
11:58
So this is gonna be kinda like a pizza, right?
12:03
- Yeah. - Right.
12:07
- [Eddie] Looks like a good appetizer.
12:08
(spray hisses)
12:09
- [Paula] Uh-huh, this is gonna be a wonderful appetizer.
12:19
And it's gonna be, hopefully, attractive. (chuckles)
12:26
Hopefully it will be attractive.
12:27
- [Eddie] You could get very artsy with it.
12:28
You could arrange-
12:29
- Uh-huh, yeah.
12:32
Yeah, you could get real artsy with it.
12:40
Okay, so that was much better than trying to crumble,
12:45
and hope that you approve, Roxanne.
12:50
All right, scatter each with the cheese and the bacon.
12:56
So here we go with the bacon.
13:07
Ooh, I'm liking the way this is looking.
13:11
♪ Roxanne ♪
13:13
(laughs) How does that song go?
13:17
I can't sing.
13:17
I can't carry a tune in a bucket.
13:20
♪ Roxanne ♪
13:22
(Paula chuckles)
13:23
Y'all know who I'm talking about though, don't you?
13:26
All right.
13:31
Oh, I forgot to marinate the asparagus.
13:36
I shoulda read the whole recipe first, didn't I,
13:39
because we've got some beautiful, beautiful asparagus
13:43
that we were told to snap the ends off of,
13:48
and we're gonna make a marinade.
13:53
I'm gonna just pop these ends off
13:59
so it'll fit better on our puff pastry.
14:04
And I do like to do this by hand rather than with a knife
14:11
because I think you truly, with your hands,
14:18
get the feel of where it should break off
14:21
and get rid of all the stalky pieces of asparagus.
14:35
I sure should've made this.
14:37
I'm so sorry, y'all.
14:39
I shoulda made this marinade when I started,
14:46
before I started fooling with the puff pastry,
14:52
but I was just concerned about my puff pastry.
14:56
All right, she said to top with the marinated asparagus.
15:03
So she tells us to toss together in a bowl asparagus,
15:09
olive oil, lemon zest, and salt and pepper so.
15:15
Let's see, Theresa, did you measure this stuff out?
15:18
- [Theresa] I did.
15:19
The only thing I didn't was the oil.
15:21
- [Paula] Oh, okay.
15:22
How much olive oil?
15:24
- A tablespoon. - Oh, just a tablespoon.
15:28
Since I'm late, I'm gonna do
15:29
a little bit more than a tablespoon.
15:33
All right.
15:37
And the zest of,
15:43
the zest of one lemon.
15:46
(zester scraping)
15:48
Oh, Theresa, this is the...
15:52
This is not the right zester.
15:57
(bowl dings)
15:59
We'll be days.
16:04
Let me go and see
16:09
if I have a zester maybe boxed up in here.
16:12
Look at that lemon. (laughs)
16:16
All right, so I couldn't find a zester.
16:20
This is what Bobby had over here, but it's...
16:27
It'd take you days to do that,
16:31
so that's why it's over here in his guest house
16:34
and not in his kitchen. (chuckles)
16:37
(grater scraping)
16:51
This one's working good though, this grater.
16:58
I don't think all the graters have this little,
17:00
the smaller grate on it, so this is a good one.
17:06
- [Eddie] That's a fresh lemon I can smell.
17:08
That is so fragrant. - Oh doesn't it,
17:09
and that smell?
17:10
- Yeah, very fragrant. - Uh-huh, and that smell,
17:11
crazy good.
17:19
Okay.
17:28
I'm gonna get every piece.
17:33
(bowl dings)
17:45
All right, the zest of one lemon,
17:48
and coarse-ground salt and pepper.
17:55
And let's see how much she says of...
17:58
She doesn't say, so we're gonna just do that.
18:13
Okay, so we're gonna say that's marinaded, y'all. (laughs)
18:19
And Roxanne says she,
18:22
she said, "I line it up in pretty rows." (chuckles)
18:29
Well, I don't know what she considers a pretty row,
18:32
but I think I'm gonna do it like
18:39
maybe this,
18:45
like a pinwheel.
18:48
Now Eddie would have a ball with this, y'all, (chuckles)
18:53
'cause he could just put pretty all over it.
18:58
I'm just gonna reverse my,
19:03
my asparagus.
19:15
This just smells wonderful.
19:17
- [Eddie] It does.
19:45
- Is that pretty enough, Roxanne? (chuckles)
19:51
Okey-doke.
19:53
I think that Roxanne
19:58
meant for me to put the
20:02
two cheeses down
20:08
after I got the Boursin cheese,
20:09
because this calls for another cheese,
20:14
and I didn't pick up what she was putting down.
20:22
So I think she meant to put both cheeses down.
20:31
You gotta get back up there.
20:32
Messing up my pretty pinwheel. (chuckles)
20:48
Now I think that Roxanne means for us to just
20:56
put this around the border, but let me check.
21:03
"Use a pastry brush
21:04
"and spread the egg wash along the border."
21:07
So we are right there,
21:09
and now we're gonna put, she recommends
21:14
Gouda, Asiago, or Gruyere cheese.
21:19
And like I said, that was supposed to go underneath,
21:24
on top of the,
21:29
on top of the Boursin.
21:31
But if that's the only mistake I made, Roxanne,
21:35
try and decipher this recipe, I would be doing good.
21:43
So this is just a beautiful, artsy appetizer, Roxanne.
21:50
So, the last thing she said was to...
21:54
There's a lot of flavors going on.
21:59
She said to just tear fresh mint leaves on it.
22:08
So a lot of interesting flavors.
22:15
Mm, doesn't that mint smell good?
22:21
Yum.
22:24
Oh, smells heavenly.
22:29
This is what we like in our sweet tea down here, y'all,
22:34
this cut of fresh mint.
22:37
So good, make your breath smell good.
22:41
All right, so now,
22:44
we have preheated our oven to 400 degrees,
22:49
and we're gonna bake this from 20 to 22 minutes
22:53
or until golden,
22:55
and she said serve it at room temperature, so that's good.
23:03
So I'll see y'all in 20 minutes.
23:06
Okay y'all, it's been like 20 minutes,
23:11
and look at these tarts.
23:15
Roxanne!
23:18
You know what?
23:20
I was rereading the recipe again,
23:24
and I've realized that
23:29
nowhere did you tell me to cut 'em in a circle.
23:32
You told me roll 'em out to a 10 by 15,
23:34
so I did a step that was not necessary, but-
23:39
- [Eddie] It's still pretty.
23:40
- [Paula] That's still pretty.
23:42
- [Eddie] And I don't think it really matters
23:43
where the cheese went because it-
23:44
- [Paula] No.
23:45
I think the cheese would have been better off
23:48
next to the puff pastry, but-
23:51
- [Woman] Yum.
23:53
- This looks wonderful.
23:56
- All right, and they say to
24:01
serve warm or at room temperature,
24:03
and it supposedly makes 16 wedges.
24:08
Scott, you were so sweet to think of me.
24:11
It's a beautiful, beautiful book:
24:14
"St. Helena Deer Park Community Cookbook:
24:18
"Treasures From the Past."
24:28
Look, there's a picture of Scott.
24:31
Thank you, Scott.
24:33
So he says, "On September the 27th, 2020,
24:37
we lost our homes to the Glass Fire.
24:39
We are only a fraction of the true loss
24:42
at the Deer Park community.
24:44
This cookbook is a way to give back to the local community
24:47
that helped us in our time of need.
24:50
All proceeds are being donated to UpValley Family Center.
24:56
I think pictures of food are boring,
24:58
so I get an assortment of photos
25:00
that I believe capture the Napa Valley's beautiful people.
25:04
Recipes that were donated may have a short story attached,
25:08
as well as a photo.
25:12
You will notice a five-star rating for you to fill out
25:16
on each recipe to your cookbook."
25:19
Well, thank you, Scott.
25:20
This is beautiful, and I feel honored
25:25
that you would think that I'm worthy
25:27
of getting one of y'all's cookbooks.
25:29
God bless.
25:33
I know it will take years
25:35
to get back what the fire took away,
25:38
but that fire did not take away y'all's strength
25:45
and y'all's comradery.
25:48
So thank y'all for the wonderful recipes,
25:51
and I in return send y'all love and best dishes from me
25:56
and my team here in Savannah, Georgia.
26:00
Come on, Eddie.
26:01
Where is it?
26:01
Oh, here it is.
26:04
Ow, I don't know if I can wait.
26:05
Ooh.
26:08
Look at that.
26:14
I adore puff pastry.
26:17
Adore, adore, adore.
26:19
Mm, mm-mm-mm.
26:23
As usual, I'm trying to eat it when it's too hot.
26:26
(Paula speaks indistinctly)
26:28
- Looks fabulous. - Mm, that asparagus.
26:32
- [Woman] I was gonna say puff pastry and asparagus,
26:34
you can't go wrong. - I feel like
26:34
I'm eating healthy.
26:36
(woman laughs)
26:37
There's a piece.
26:38
Eddie, you want some?
26:40
- [Eddie] In a second. (laughs)
26:42
- Well, I guess I'll have to stop
26:43
and cut you a piece, won't I?
26:44
- Yum. - Isn't that delicious?
26:48
- [Woman] This is really good.
26:49
- Mm.
26:53
- [Woman] Eddie wants a piece.
26:55
- Mm, the bacon.
26:57
Wait till you get to the bacon.
27:02
It's a winner, Roxanne.
27:07
Mm.
27:08
For Labor Day, this would be a great appetizer,
27:12
'cause you could do 'em up ahead of time, right, Theresa?
27:15
- [Theresa] I like 'em in the round,
27:16
'cause you just do 'em like pizza squares,
27:18
like a pizza round, slices.
27:20
- Well, next time I won't do that.
27:21
I'll just leave 'em square,
27:23
'cause that just cuts off an extra step. (chuckles)
27:27
- So good. - Mm-mm.
27:29
Thank you, thank you.
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