My sister recently came across a contest. The contest is for girls only ages 15-22. The contest is: you have to come up with an original recipe, has to be made within 30 minutes, and include no more than 10 ingredients. I submitted the recipe and now I wait. From here, the recipe goes to the FoodNetwork Kitchens (I LOVE THE FOODNETWORK!!!!!!!!!!!!!!!). The FoodNetwork team then chooses three people and flies them to New York City to the Rachel Ray Show, where they will compete live on the Rachel Ray Show. She will pick one winner and she will win: kitchen gadgets, utensils, and pots/pans, and Rachel Ray's cookbook: Look & Cook (Autographed by Rachel Ray, herself!!!!!!!!!!!!!!!!!!) I hope that you all enjoy my recipe that will be coming to your table in under 30 minutes!
Asiago-Mushroom Tart
-Ingredients-
Cooking spray to coat a 9x9 inch baking pan
Enough EVOO (extra-virgin olive oil) to brush the top of the crescent
rolls before baking
5 triangles of refrigerated crescent roll tube
1 tbsp. fresh basil
1 tbsp. fresh Italian flat-leaf parsley
5-8 baby portabella mushrooms
Salt to taste
Freshly ground black pepper to taste
½ tsp. grated lemon zest
2/3 cup-1 cup grated asiago cheese (I used rosemary & olive oil asiago
cheese)
-Directions-
1. Preheat oven to 375 degrees F.
2. Place the 5 triangle crescent rolls into a 9x9 inch baking sheet. Press
together in pan to form a flat dough.
3. Lightly drizzle the crescent rolls with EVOO. With pastry brush, brush
the EVOO around until a thin layer comes about. (Don’t use too much
EVOO, otherwise it will become greasy).
4. Take the minced basil and Italian flat-leaf parsley and sprinkle over the
crescent rolls.
5. Take a clean, moist kitchen towel and wipe off 5-8 mushrooms
(depending on how large they are).
6. Slice the mushrooms.
7. Arrange the mushrooms on the crescent roll in a line, but angled toward
the side.
8. Drizzle the mushrooms with EVOO to prevent the tops from becoming
burnt.
9. Sprinkle with salt and pepper to taste.
10. Bake for 8 minutes (depending on your oven) until crispy but not
burnt.
11. As soon as you take the tart out of the oven, grate lemon zest and
asiago cheese over the top of the tart with a microplane grater.
12. Cut into squares and enjoy!! This is a great side dish or appetizer!
1. Preheat oven to 375 degrees F.
2. Place the 5 triangle crescent rolls into a 9x9 inch baking sheet. Press
together in pan to form a flat dough.
3. Lightly drizzle the crescent rolls with EVOO. With pastry brush, brush
the EVOO around until a thin layer comes about. (Don’t use too much
EVOO, otherwise it will become greasy).
4. Take the minced basil and Italian flat-leaf parsley and sprinkle over the
crescent rolls.
5. Take a clean, moist kitchen towel and wipe off 5-8 mushrooms
(depending on how large they are).
6. Slice the mushrooms.
7. Arrange the mushrooms on the crescent roll in a line, but angled toward
the side.
8. Drizzle the mushrooms with EVOO to prevent the tops from becoming
burnt.
9. Sprinkle with salt and pepper to taste.
10. Bake for 8 minutes (depending on your oven) until crispy but not
burnt.
11. As soon as you take the tart out of the oven, grate lemon zest and
asiago cheese over the top of the tart with a microplane grater.
12. Cut into squares and enjoy!! This is a great side dish or appetizer!
*So.....get in your kitchen, put your apron on, and let's get Cookin' with Cassie!*
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