Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Caciotta Campana cheese, grated
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup heavy cream
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pre-made pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a skillet, heat the olive oil over medium heat. Add the asparagus and sauté for 5 minutes until tender.
4. In a mixing bowl, whisk together the heavy cream, eggs, salt, and black pepper.
5. Sprinkle the grated Caciotta Campana cheese over the bottom of the pie crust.
6. Arrange the sautéed asparagus on top of the cheese.
7. Pour the egg mixture over the asparagus.
8. Place the tart pan on a baking sheet and bake for 35-40 minutes until the filling is set and the crust is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Fat: 21g
Carbohydrates: 14g
Protein: 10g
Sodium: 290mg
Substitutions for ingredients:
- Caciotta Campana cheese can be substituted with any mild, creamy cheese such as Brie or Camembert.
- Asparagus can be substituted with any other vegetable such as broccoli or zucchini.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute the heavy cream with milk or half-and-half for a lighter version.
- Add chopped herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent it from getting soggy.
- Use a sharp knife to cut the tart into clean slices.
- Serve the tart warm or at room temperature.
Storage instructions:
- Store 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 for 10-15 minutes until heated through.
Presentation ideas:
- Serve the tart on a platter with a sprinkle of chopped herbs on top.
- Garnish with shaved Parmesan cheese or cherry tomatoes.
Garnishes:
- Chopped herbs such as thyme or rosemary
- Shaved Parmesan cheese
- Cherry tomatoes
Pairings:
- Serve with a side salad for a light lunch or dinner.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables such as carrots or Brussels sprouts
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes until firm.
Food safety advice:
- Make sure to cook the asparagus thoroughly to prevent any foodborne illnesses.
- Store leftover tart in the refrigerator and consume within 3 days.
Food history:
- Caciotta Campana is a traditional Italian cheese made from cow's milk in the Campania region.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of sweetness from the asparagus.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Cut into smaller pieces and serve as an appetizer or snack.
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Region: Italian