Ingredients with Measurements:
- 1 sheet of puff pastry
- 1/2 pound of Caciocavallo Podolico Campano cheese, grated
- 1/2 pound of asparagus, trimmed and blanched
- 1/4 cup of heavy cream
- 2 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface to fit the tart pan. Place the pastry in the tart pan and trim the edges.
3. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper.
4. Sprinkle the grated Caciocavallo Podolico Campano cheese over the pastry.
5. Arrange the blanched asparagus over the cheese.
6. Pour the egg mixture over the asparagus.
7. Drizzle the olive oil over the top.
8. Bake for 30-35 minutes, or until the tart is golden brown and the filling is set.
9. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 380mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Caciocavallo Podolico Campano cheese can be substituted with any other hard cheese, such as Parmesan or Gouda.
- Asparagus can be substituted with any other vegetable, such as broccoli or zucchini.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of cheese, such as feta or goat cheese.
- Add herbs, such as thyme or rosemary, for extra flavor.
Tips and tricks:
- Make sure to trim the asparagus before blanching it.
- Use a pastry brush to evenly distribute the egg mixture over the asparagus.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with a side salad.
- Garnish with fresh herbs, such as parsley or chives.
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 tart is browning too quickly, cover it with foil halfway through baking.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the asparagus thoroughly to prevent any foodborne illnesses.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
- Caciocavallo Podolico Campano cheese is a traditional cheese from southern Italy, made from the milk of Podolica cows.
Flavor profiles:
- The tart is savory and cheesy, with a slight sweetness from the asparagus.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner.
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Region: Italian