Kitchen Treaty

Navigation Menu

Asparagus, Basil, & Cream Cheese Tart with Optional Bacon

Posted on Thursday, April 17, 2014 in One Dish Two Ways

Asparagus. Basil. Cream cheese. I call this the ABC tart! Not really, because I just thought of it. But I should, because it’s totally fitting – this asparagus cream cheese tart is definitely as easy as ABC, 123.

Asparagus Cream Cheese Tart with Optional Bacon | Kitchen Treaty

You mix together a simple cream cheese base, and spread it on a golden-brown puff pastry crust. Then you top it with lightly blanched asparagus and touch of salt. And then you bake it for a few minutes. And that’s it! Unless you want to add bacon, in which case, crumble some cooked bacon on top, and then that’s it.

Either way, it’s heaven on a tart. Super duper easy heaven on a tart.

Asparagus Cream Cheese Tart with Optional Bacon | Kitchen Treaty

I love this tart for Easter, because not only does it work for any meal from breakfast to brunch to lunch to snack to supper, but the simple preparation helps free you up for family fun time. Like hiding plastic Easter eggs – and finding one or two from last year while you’re at it. Or picking strands of green plastic grass out of the dog’s hair. Or … well, you know what I’m getting at.

Our family actually keeps Easter pretty exciting. My parents devise a grand adult Easter egg hunt, and each year tops the last. This year’s competition includes an egg roll event and archery. Archery! I’m not even kidding! I so totally can’t wait. We’re dorks.

I’m thinking this asparagus tart will be my contribution to the family meal, because then I can spend my time practicing for the big event instead of slaving in the kitchen. And if I told you that I have been seriously considering practicing egg rolling in our driveway in preparation for the big day, I would not be lying.

Howdy, neighbors. Don’t mind me.

Asparagus Cream Cheese Tart with Optional Bacon | Kitchen Treaty

Anyway, a little more about the tart. The crust is made from store-bought puff pastry – easy! The tangy-creamy base, compliments of cream cheese (I go for Neufchâtel to save a bit on fat/calories), amps up the flavor along with a little onion, garlic, and basil stirred in for good measure. And then those glorious, plump, verdant stalks of asparagus, all in a row.

Asparagus Cream Cheese Tart with Optional Bacon | Kitchen Treaty

Simple, easy, good springtime fare. ABC, 123.

Read More

Moist Banana Spice Snack Cake with Cream Cheese Icing

Moist Banana Spice Snack Cake with Cream Cheese Icing

Posted on Monday, September 9, 2013 in Happy Endings

Living in limbo isn’t quite as hard as I thought it would be. It’s sort freeing, actually. My guy helped guide my perspective – “it’s an adventure!” – and for the most part, I’ve gone with that approach.

For 31 days, we are not tied down to a thing! We own nothing! Well, aside from three full-size PODS stuffed to the gills with our furniture and household goods (where does it all come from?!).

Read More

Best-Ever Mashed Potatoes

Best-Ever Mashed Potatoes

Posted on Monday, November 12, 2012 in Veggie Dishes Everyone Loves

I’ve come to a startling realization this past year or so.

I prefer my mashed potatoes lumpy.

For years and years, I whipped potatoes into a frenzy in a frenetic attempt to achieve the perfect silky-smooth consistency. Then I heard somewhere that you shouldn’t beat your potatoes with a mixer to within an inch of their lives, because it breaks down the starches in the potatoes and makes them gummy. I bought it. And so the next batch was all by hand with a potato masher. Were they super, duper smooth? No. Were they oh-so delicious and, with their little lumps here and there, unmistakably and perfectly homemade? Oh, yes.

Read More

Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

Posted on Monday, March 22, 2010 in Happy Endings

These Carrot Cupcakes, topped with Cream Cheese Frosting, are soooo good. And they’re especially perfect for Easter.

Though, I must confess, I’m not usually a carrot cake fan these days. I used to be, but something changed.

Read More