Issue link: https://maltatoday.uberflip.com/i/829623
maltatoday, MONDAY, 29 MAY 2017 18 Food Election Munchies Election fever has set in and the whole island is coming down with it. Whether you follow every word that comes out of every politician's mouth or whether you think this is a whole lot of wasted effort, you can't get away from the frenzy that has gripped the island. Deciding on who to vote for may be tougher this year than it ever has been. Who is telling the truth? Who is lying? Why not follow your gut and see which recipes – red, blue, green or orange – appeal to you most. Today we eat like the greens and go for recipes in green. Serves 4 Ingredients • 1 sheet pre-rolled puff pastry • 500g asparagus (on the thin side) • 150g Gruyère cheese, shredded • 1 tbsp olive oil • 1 egg, beaten • Salt and pepper Method 1. Preheat oven to 200°C. 2. On a floured surface roll out the defrosted puff pastry. 3. Place on a baking sheet lined with baking parchment (usually wrapping the pastry in the box), allowing a little paper to hang over. 4. With a sharp knife, lightly score pastry dough 2cm (¾ inch) in from the edges to mark a rectangle taking care not to cut right through the pastry. 5. Using a fork pierce dough inside the border. 6. Brush the border with a little beaten egg seasoned with salt and pepper. 7. Chill the pastry for 15 mins in the fridge, then bake until golden and puffed up, about 15 mins. 8. Remove pastry shell from oven, and gently press the central area down with a spoon (so that the pastry has a high border.) 9. Sprinkle the pastry shell with the Gruyere. 10. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. 11. Arrange in a single layer over the Gruyere, alternating ends and tips. 12. Brush with oil, and season with salt and pepper. Bake until asparagus spears are tender, 20 to 25 mins. Asparagus Gruyère tart Red, blue, green or orange?