Potato and Asparagus Tart with Gruyere

Ingredients:
2 to 3 red potatoes, washed and sliced into rounds, medium thin
Olive oil
Kosher salt
1 ½ pounds asparagus spears, washed, thick woody ends removed
1 shallot, sliced thin
8 ounces filo pastry
1/2 cup butter, melted
1 ½ cups Gruyere cheese, shredded
1 (8-ounce) container heavy cream
1 tablespoon flour
3 large eggs
1 tablespoon Greek seasoning or see my *Greek Seasoning Recipe below*

Directions:

Preheat the oven to 375 degrees F.

Place sliced potatoes in a dish a sprinkle with olive oil and lightly with salt. Toss to coat. Arrange on plate and microwave until fork tender for 3 to 4 minutes or longer, depending on your microwave. Work in batches, if need be.

Snap off the end of one asparagus spear. Lay that spear along side the others and use it for a guide to cut the other ends off with a knife. Where ever it naturally snaps off will be the woody part of the stem.

While potatoes are cooking, add a teaspoon oil to a sauté pan and cook asparagus and shallots until just limp. This dish does not cook for a long time, so it is a must to

In a casserole dish, layer the filo pastry sheets in the dish and brush them with melted butter between each layer. Brush the top of the last layer with butter, as well. Do nothing with the pastry edges until all ingredients are in the dish. The pastry need to be about 6 sheets thick.

Using even amounts for layers, work fast to keep dough from drying, add a layer of potato slices, a layer of cheese and top with a layer of asparagus. You can cut your asparagus into smaller pieces or not. It’s up to you. Continue to layer the dish in this order until all ingredients have been used.

Cover with a wet paper towel while you make the egg custard. In a bowl, whisk cream and flour until smooth. Whisk in eggs and Greek seasoning. Pour into tart. Try not to over fill. Tuck pastry ends under all the way around and pinch between your index and middle finger to flute.

Set casserole dish on a sheet pan and place in the oven and bake for 20 to 25 minutes or until lightly golden brown. Check custard filling for doneness. Allow to cool and set up for about 15 minutes, un-refrigerated. Serve pie slices with your favorite soup or salad.







California Girl’s Greek Seasoning
Makes about ½ cup of spice mix
 Ingredients:
 3 teaspoons salt  1 ½ teaspoons black pepper3 teaspoons garlic powder  3 teaspoons onion powder 3 teaspoons dried parsley, finely crushed 1 ½ teaspoons dried oregano, finely crushed 1 ½ teaspoons dried basil, finely crushed1 ½ teaspoons dried rosemary, finely crushed 1 ½ teaspoons dried thyme, finely crushed  1 ½ teaspoons fennel seed, crushed 1 ½ teaspoons marjoram leaves, crushed 1 ½ teaspoons dried mint, crushed 
Directions:
Combine all ingredients in a bowl.
Store in a labeled airtight container.
Use in soups, stews, chicken, beef, lamb, turkey, casseroles, eggs.

Cottage Garden's Cheesy Chicken Asparagus Soup

What's not to like? Cheese, chicken, potatoes and asparagus! This was by far one of the most requested soups at our restaurant. It's creamy, cheesy and so delish. It has a taste like no other. This soup will be an instant hit! Hope you enjoy!

Cooks Notes:
I buy many off brand items, but a good brand of asparagus is worth it in this case. Most off brands are woody, stringy and tough when it comes to asparagus. Spears work best. After all, asparagus is the star of this recipe!

Ingredients:
water
3 to 4 boneless, skinless chicken breast, washed
2 tablespoons chicken flavor bullion or 1 can chicken broth
1 tablespoon garlic powder
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
6 potatoes, peeled and cubed
1 onion, diced or chopped
1 pound Velveeta or store brand processed cheese, cubed
3 cans asparagus spears, cut into 1 inch pieces (IMPORTANT! Reserve liquid from asparagus cans and add with asparagus.)
8 ounces sharp cheddar cheese, shredded
4 tablespoons butter (1/2 stick)
1/2 cup flour
1 quart half and half , divided

Directions:
Fill a large soup pot with 3 quarts water. Add chicken, salt, pepper, garlic powder,and bouillon or chicken broth. Bring to a boil, then reduce heat and simmer about 1 hour. Remove chicken from pot and chop into pieces. Sit aside. It's time to add the cubed potatoes and onion. Continue to cook until potatoes are fork tender. Return chopped chicken to pot, add cubed cheese and cook, stirring as needed until cheese is melted. Add asparagus, the asparagus liquid, 2 cups of half and half and stir. Turn down heat to low so soup doesn't stick or burn while you're making the roux.
In a small saucepan, heat butter. Gradually whisk in flour to form a paste, or roux. Then, gradually whisk in the remaining half and half and continue to stir until mixture is smooth and pasty. If you should need additional liquid for the roux, add a little warm water. Add roux to the soup and stir to incorporate well. Continue to cook, soup will become thicker.
Add shredded cheese and adjust seasoning if you need to.
Soup is ready to serve.