When the girls left home, I was totally devastated. Three daughters, the same age, leaving home caused the empty nest syndrome to hit like a tsunami.
A lump developed, in my throat, every time that I looked at their empty chairs when we were having dinner. So I did what any, crazed with separation anxiety, mother would do. I re-organized the furniture. I turned the diningroom into a den, moved our seven piece dining set into the livingroom; which was easy given that the girls had taken most of the livingroom furniture and turned one of their bedrooms into my office.
Changing the ‘stuff’ around me kept me a little off-balance. I was distracted enough to cope with the huge resented changes that were happening.
Asparagus and Portobello Mushroom Tart
preheat oven 400*F
1 package best quality puff pastry, rolled into a 10 x 10 square 1/4″ thick. Place on a parchment lined baking sheet. Score a 1/4 ” frame around the inside of the puff pastry square, careful not to cut through the dough and put in the refrigerator until needed.
1/4 cup butter
12 ounces Portobello mushrooms, cleaned and roughly chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Melt butter until frothy in a large skillet. Add mushrooms, salt and pepper. Saute until browned then set aside to cool completely
1 lb. young asparagus, trimmed and cut into 1 ” pieces
1 teaspoon dried thyme
zest of 1 lemon
1/2 cup sour cream
1/2 cup brie, cut into 1″ pieces
Combine with cooled mushroom mixture, cover and chill for 1 hour
Mound the mushroom and asparagus mixture on the puff pastry using all the filling
Bake for 25 minutes – make sure pastry is flaky.
I served my tart with some pan-fried scallops – deelish!
Thanks for reading