Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 cup Caprino Fresco cheese, crumbled
- 1 lb asparagus, trimmed and blanched
- 1/2 cup heavy cream
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp chopped fresh thyme
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Transfer the pastry to the pan and press it into the bottom and sides. Trim the excess pastry.
3. Prick the bottom of the pastry with a fork and place it in the freezer for 10 minutes.
4. Remove the pastry from the freezer and line it with parchment paper. Fill the tart with pie weights or dried beans.
5. Bake the tart for 15 minutes. Remove the weights and parchment paper and bake for another 5 minutes until the pastry is lightly golden.
6. In a large bowl, whisk together the Caprino Fresco cheese, heavy cream, eggs, salt, and black pepper.
7. Heat the olive oil in a skillet over medium-high heat. Add the blanched asparagus and cook for 2-3 minutes until lightly browned.
8. Pour the cheese mixture into the tart shell. Arrange the asparagus on top of the cheese mixture. Sprinkle with chopped thyme.
9. Bake the tart for 25-30 minutes until the filling is set and the pastry is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 310mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Goat cheese or feta cheese can be substituted for Caprino Fresco cheese.
- Broccoli or green beans can be substituted for asparagus.
Variations:
- Add cooked bacon or pancetta to the filling for extra flavor.
- Top the tart with cherry tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- Blanch the asparagus in boiling salted water for 2-3 minutes before sautéing to ensure it is cooked through.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of chopped fresh herbs and a drizzle of olive oil.
Garnishes:
Garnish the tart with a few sprigs of fresh thyme or parsley.
Pairings:
Pair the tart with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the tart with roasted potatoes or a side of sautéed spinach.
Troubleshooting advice:
If the pastry is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the tart until the filling is set and the pastry is golden brown to ensure it is cooked through.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were originally made with meat or fish and were served as a main course. Sweet tarts became popular in the 16th century and were often served as a dessert.
Flavor profiles:
The Caprino Fresco cheese adds a tangy and creamy flavor to the tart, while the asparagus adds a fresh and slightly sweet taste.
Serving suggestions:
Serve the tart as a light lunch or dinner with a side salad.
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Region: Italian