Ingredients with Measurements:
- 1 pre-made pie crust
- 1/2 pound Casciotta di Urbino cheese, grated
- 1 pound 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
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a floured surface and line the tart pan with it. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.
3. Remove the parchment paper and weights and bake for another 5 minutes until lightly golden. Remove from the oven and let cool.
4. In a skillet, heat the olive oil over medium heat. Add the asparagus and cook for 5-7 minutes until tender. Remove from heat and let cool.
5. In a bowl, whisk together the heavy cream, eggs, salt, and black pepper.
6. Sprinkle half of the grated Casciotta di Urbino cheese over the bottom of the cooled pie crust. Add the cooked asparagus on top. Pour the egg mixture over the asparagus.
7. Sprinkle the remaining grated Casciotta di Urbino cheese on top of the egg mixture.
8. Bake for 30-35 minutes until the filling is set and the cheese is melted and golden brown.
9. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 17g
Protein: 14g
Sodium: 350mg
Substitutions for ingredients:
- Casciotta di Urbino 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 meaty version.
- Add sliced cherry tomatoes for a pop of color and flavor.
- Use a gluten-free pie crust for a gluten-free version.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.
- 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 the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with a sprig of fresh herbs such as thyme or basil.
Garnishes:
Garnish with additional grated Casciotta di Urbino cheese and chopped fresh herbs.
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 crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the asparagus and eggs thoroughly to prevent any foodborne illnesses.
Food history:
Casciotta di Urbino is a soft, creamy cheese from the Marche region of Italy. It has been produced since the 15th century and is made from a blend of sheep and cow's milk.
Flavor profiles:
The tart has a creamy, cheesy filling with a hint of saltiness from the Casciotta di Urbino cheese. The asparagus adds a fresh, slightly sweet flavor.
Serving suggestions:
Serve the tart as a main course for lunch or dinner.
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Region: Italian