Ingredients with Measurements:
- 1 sheet puff pastry, thawed
- 1/2 cup crème fraîche
- 1/2 cup grated Gruyere cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 thin slices Bayonne ham
- 1/2 pound asparagus, trimmed
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roll out the puff pastry on a floured surface to a 12-inch square.
4. Transfer the pastry to the prepared baking sheet.
5. In a small bowl, mix together the crème fraîche, Gruyere cheese, chives, salt, and pepper.
6. Spread the mixture evenly over the pastry, leaving a 1-inch border around the edges.
7. Arrange the Bayonne ham slices on top of the cheese mixture.
8. Lay the asparagus spears on top of the ham, alternating the tips and stems.
9. Brush the edges of the pastry with the beaten egg.
10. Bake for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
11. Let cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 18g
- Protein: 12g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Crème fraîche can be substituted with sour cream or Greek yogurt.
- Gruyere cheese can be substituted with Swiss or cheddar cheese.
- Bayonne ham can be substituted with prosciutto or smoked ham.
- Asparagus can be substituted with broccoli or green beans.
Variations:
- Add sliced mushrooms or caramelized onions to the cheese mixture.
- Use different types of cheese, such as feta or blue cheese.
- Top with a fried egg for a brunch twist.
Tips and tricks:
- Make sure to thaw the puff pastry according to package instructions.
- Use a sharp knife or pizza cutter to slice the tart.
- Serve with a side salad for a complete meal.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with fresh herbs or edible flowers as a garnish.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Edible flowers, such as pansies or nasturtiums
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the baking sheet halfway through cooking.
- If the asparagus is not tender after 20-25 minutes, cover the tart with foil and continue baking until tender.
Food safety advice:
- Make sure to cook the tart to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Bayonne ham is a type of cured ham from the Basque region of France.
Flavor profiles:
- The tart is savory and rich, with a buttery puff pastry crust, creamy cheese mixture, and salty ham and asparagus.
Serving suggestions:
- Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
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Region: French