Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 cup of grated Parmesan cheese
- 1 cup of chopped asparagus
- 1 cup of diced culatello
- 1/2 cup of heavy cream
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface until it is large enough to fit into the tart pan. Place the pastry into the pan and trim the edges.
3. Sprinkle the grated Parmesan cheese over the bottom of the pastry.
4. In a mixing bowl, whisk together the heavy cream and eggs. Season with salt and pepper.
5. Add the chopped asparagus and diced culatello to the mixing bowl and stir to combine.
6. Pour the mixture over the Parmesan cheese in the tart pan.
7. Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the pastry is golden brown.
8. Remove the tart from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 18g
Protein: 14g
Sodium: 500mg
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust.
- Parmesan cheese can be substituted with any other hard cheese.
- Asparagus can be substituted with broccoli or green beans.
- Culatello can be substituted with prosciutto or pancetta.
Variations:
- Add sliced mushrooms to the filling.
- Use different types of cheese, such as Gruyere or cheddar.
- Add herbs such as thyme or rosemary to the filling.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Blind bake the pastry before adding the filling to prevent it from becoming soggy.
- Use a sharp knife to slice the tart.
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 fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted carrots and parsnips
- Grilled zucchini and squash
Troubleshooting advice:
- If the pastry is not cooked through, bake for an additional 5-10 minutes.
- If the filling is too runny, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the tart to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
Culatello is a type of cured meat that originated in Italy. It is made from the hind leg of the pig and is aged for at least 12 months.
Flavor profiles:
The tart has a savory and slightly salty flavor from the culatello and Parmesan cheese. The asparagus adds a fresh and slightly bitter flavor.
Serving suggestions:
Serve the tart as an appetizer or main dish.
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Region: Italian