Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 cup of Caciocavallo di Cimina cheese, grated
- 1 bunch of asparagus, trimmed
- 2 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 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 sheet on a lightly floured surface until it is about 1/4 inch thick.
4. Transfer the puff pastry to the prepared baking sheet.
5. Sprinkle the grated Caciocavallo di Cimina cheese over the puff pastry, leaving a 1-inch border around the edges.
6. Arrange the trimmed asparagus spears over the cheese.
7. Drizzle the olive oil over the asparagus.
8. Sprinkle the thyme leaves, salt, and black pepper over the asparagus.
9. Fold the edges of the puff pastry over the filling, creating a border.
10. Brush the edges of the puff pastry with the beaten egg.
11. Bake the tart for 20-25 minutes, or until the pastry is golden brown and the cheese is melted.
12. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Sodium: 380mg
Sugar: 1g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Caciocavallo di Cimina cheese can be substituted with provolone, mozzarella, or fontina cheese.
- Asparagus can be substituted with other vegetables such as zucchini, bell peppers, or mushrooms.
Variations:
- Add cooked bacon or ham for a meatier version.
- Top the tart with cherry tomatoes or roasted red peppers for a pop of color.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to trim the tough ends of the asparagus before using.
- Use a sharp knife or kitchen shears to cut the asparagus spears to fit the tart.
- Brushing the edges of the puff pastry with egg wash will help create a golden brown crust.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tart in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh thyme leaves.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese or chopped fresh parsley.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the puff pastry is not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the cheese is not melting, try grating it finer or increasing the cooking time.
Food safety advice:
Be sure to cook the tart to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Caciocavallo di Cimina is a type of cheese that originated in the Cimina region of Italy. It is a semi-hard cheese made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
The tart has a buttery, flaky crust with a savory filling of melted cheese and tender asparagus.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian