‘The Forest Feast’: Asparagus Tart with Brie
By Alix Wall April 28, 2014
The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer.
My one fear was that the pine nuts might burn being in the oven as long as it took to cook the asparagus through and puff pastry until brown. I chose to add them at the halfway mark, which might have been erring on the cautious side.
The recipe would likely work well for other vegetables like cherry tomatoes.
Recipes, art and photography from Erin Gleeson’s “The Forest Feast: Simple Vegetarian Recipes from my Cabin in the Woods” used by permission.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
