Our daughter, Mary, graduated last week from UMMC in Jackson with a master’s in occupational therapy. Two weeks before, our son, Patrick, earned his bachelor’s at MSU in business administration.
Needless to say, Charlie and I are two proud parents.
Mary will be working as an OT in Germantown – she lives in Memphis – and Patrick will move to Canton the first of June to begin a management training program.
Before Patrick leaves, I am, of course, trying to cook some of his favorite foods, while still staying true to my colors and trying out experimental food on him.
On Saturday, I made this tart to accompany roasted salmon over pasta. The three of us couldn’t believe how unbelievably good – and easy – this was to prepare and it was beautiful, too.
ROASTED ASPARAGUS, TOMATO AND PARMESAN TART
1 sheet frozen puff pastry, thawed
1/4 cup sour cream
2 Roma tomatoes, thinly sliced
1/2 pound asparagus, trimmed
1 tablespoon olive oil
1/2 cup grated Parmesan cheese, divided
Freshly ground black pepper
Line a rimmed baking sheet with parchment paper. Place puff pastry sheet (should be about 10x15-inches) on prepared baking sheet and use a fork to poke holes evenly across the surface, stopping a half-inch from the edges.
Spread sour cream over puff pastry, leaving a half-inch border. Arrange tomatoes over sour cream and then top with asparagus spears (alternate spears so some point left and some point right). Season with salt and drizzle with olive oil. Sprinkle 1/3 cup Parmesan and pepper over the top.
Bake at 425 degrees until pastry is cooked through, about 30 minutes. Remove from oven and top with remaining 1/3 cup cheese. Cut into 6 squares. Refrigerate leftovers.