New Roots Organics
Organic Recipes
What good would our service be if we didn't eat? Luckily we do, and we work every day to bring you the absolute best organic foods that we can find. This contains recipes on creative ways to cook your organic bounty. In the near future we will also be adding all sorts of interesting information about the foods we eat, and those we've never tried before.

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Recipe of the Week
Asparagus and Gruyère Tart (Serves )
courtesy of

1 sheet defrosted Puff Pastry
2 cups (abt 5 1/2 oz) shredded Gruyère cheese (Fontina works too)
1 1/2 lbs medium to thick asparagus spears
1 tablespoon olive oil
salt & pepper
flour, for work surface
parchment paper

  1. Preheat oven to 400 degrees F.
  2. On a floured parchment paper, roll out the puff pastry to about 16×10 inches.
  3. Trim any uneven edges and move the whole thing, parchment and all to a cookie sheet.
  4. With a sharp knife lightly score the dough about an inch from the edge all the way around (don’t cut through it, just leave an impression of a line).
  5. Use a fork and pierce the dough inside the marking at 1/2 inch intervals.
  6. Bake 15 minutes or until golden.
  7. Remove from oven. Its going to be a little puffy but don’t worry it will deflate itself over the next couple minutes.
  8. Cut about 1 1/2 inches off the bottoms of the asparagus spears making sure they will fit inside the tart shell.
  9. Sprinkle the cooked pastry with cheese and arrange the asparagus in a single layer on top. Brush with olive oil and season with salt & pepper.
  10. Bake 20-25 minutes or until cheese is completely melted, the asparagus is tender when pierced and the pastry is a rich golden brown.
  11. Remove and serve immediately.

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