There’s a case to be made for keeping store bought puff pastry on hand. And this Cannabis Asparagus Tart is one of them. Frozen store-bought puff pastry however, from the cheap to the most elegant of versions, is a reliable staple if you like to make people smile with your food and you don’t want to be married to the kitchen all night.
Take any seasonal vegetable and flavor staples shallot and garlic and you have a perfect base for peppery and sharp cannabis infused olive oil. Mine goes to the outer limits with local quail eggs and nutty pecorino but you can substitute whatever cheese you have around. Here even vegan cheeses work great, strong green vegetables and all those aglio flavors will melt into any fatty spread, so grab that cashew ricotta if you’re not feeling the dairy.
Right now asparagus is cheap and plentiful around these parts, and it cooks up pretty quick in the oven. This is crucial because when you’re entertaining or in a rush, hovering over the stovetop wastes time, versus set increments in the oven with your eyes and hands occupied elsewhere. If you’re not crazy about the spears, you can use pretty much any other green vegetable, even squashes and potatoes would be ok.
Cannabis Asparagus Tart
Danielle Guercio, 2017
Makes 6 servings 7mg Per serving
- 1 sheet frozen puff pastry
- 1 lb asparagus
- ½ c shaved pecorino cheese
- 1 head garlic
- 2 shallots
- 1 Tbs cannabis infused olive oil
- 2 Tbs regular olive oil
- 6-8 quail eggs or 4 chicken eggs
- Salt and pepper to taste
Remove pastry from the freezer to thaw at least an hour before you want to make the dish. Sometimes I put in the fridge the night before so that it’s ready to go the next day.
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Preheat oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper. Roll the pastry out to the full size of the sheet and return to the freezer.
Prepare the asparagus for a little pre-bake. Remove the last 2 inches or so off the bottom where there is any toughness. Arrange in a cast iron skillet or baking dish. Chop shallot and garlic finely and arrange on the top of the asparagus. Drizzle both with the non infused olive oil and sprinkle with salt and pepper. Bake for 20 minutes at 350 degrees.
Once the asparagus is cooked a bit, you can prepare the final tart. Take the sheet out of the freezer and arrange the asparagus in a single layer down the middle pastry. Tuck or fold the edges around the vegetables so that it makes a small lip. Sprinkle generously with the infused olive oil and then the pecorino.
Crack the eggs around the tart with space in between for cutting. Shake a little extra salt over the eggs, but not too much. Bake for 10 minutes at 350, the crust will puff up, the eggs will set, and the cheese will melt, it will be perfect! Allow to cool for a minute or two before cutting so the pastry has a chance to get rigid.
*Cannabis Infused Olive Oil
If you are in need of a reliable weeknight dinner that allows you to put your attentions elsewhere, this is your jam. Just a small drizzle of olive oil adds terpenous zing to the rich asparagus and everything is draped in garlic and cheese, what could be more delicious?
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Having tiny eggs adds interest and changes things up a bit, and they taste pretty similar to chicken eggs, so you can use whatever is easier. Cut into wedges or ever irregular hunks, this will be a hit and you will want to make it again and again.
Photos: Danielle Guercio