Tuesday, April 6, 2010

Uh, YUM.

Last week I saw this post on Cupcakes & Cashmere and made a delish Asparagus and Gruyere tart for din-din.
After inhaling The Deliciousness That Was Asparagus Gruyere In Puff Pastry, I decided I needed to come up with a desserty version. I know peaches aren't in season, but dammit, that's what I wanted, and I figured since they were going to be cooked down a bit anyhoozle, that it would still be a party in my mouf. I also wanted to use mascarpone cheese, so I just google-oooogled and came up with this recipe, which I just pulled the filling from and used on puff pastry instead of making the tart crust (though that looks hebbinly too). The fact that there is basil thrown into the mix? BONUS! I heart sweet and savory togetha, and this was uh-maz-ing.
Oh, I also had some blackberries and threw a few in for sh!ts and giggles. I'm crazy like dat.


So. Frigging. GOOD.

Merci!
Shan

Shans,

Send me an angel AND those tarts, right now.

Merci!

Ames

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