Warning. This is NOT breaking news. But did you know that not all baked goods need to be sweet? I have been seriously into savory pastries lately. From butternut squash hand pies to tomato focaccia, making savory pastries is like combing my love of baking and cooking into one. I love mixing herbs with fruit for unexpected flavor notes regularly, but going full-blow savory is just another way to enjoy warm pastries and freshly baked goods.
Making savory pastries also means that I get to bake even more often, creating dishes for fancy lunches and light dinners instead of packing more cake into my already-stuffed freezer. Think tomatoes and mozzarella with puff pastry, flakey meat pies, and cheesy gougeres. Wether it be for work, fun, or practice, I tend to bake more than anyone can consume in any given week. So when I know I have a bunch of sweet treats coming up (which is almost always), my "free bake" time has been devoted to playing with savory pastry and breads.
This asparagus tart is the perfect example of flakey, buttery crust meets fresh, savory filling. The asparagus is perfect for spring and the quinoa in the base adds extra sustenance to help fill your belly. Try it paired with a nice green salad for lunch or as a starter at dinner time. I've added a pinch of red pepper flakes, fresh lemon zest, and topped it all off with finely grated parmesan. While Easter has come and gone, I think this might be the most perfect addition to any Mother's Day brunch spread. Don't you think?
Recipe adapted from Small Plate & Sweet Treats.