Ingredients with Measurements:
- 1 pre-made pie crust
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 cup of Eastern Swamp Saxifrage leaves, chopped
- 1 cup of heavy cream
- 3 eggs
- 1/2 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9-inch tart pan
- Pie weights or dried beans for blind baking
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes.
4. Remove the weights and parchment paper and bake the crust for another 5 minutes until lightly golden.
5. In a medium bowl, whisk together the heavy cream, eggs, Parmesan cheese, salt, and black pepper.
6. Arrange the asparagus and Eastern Swamp Saxifrage leaves on the bottom of the tart crust.
7. Pour the egg mixture over the vegetables.
8. Bake the tart for 25-30 minutes until the filling is set and 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:
6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 16g
Protein: 9g
Fiber: 2g
Sugar: 2g
Sodium: 280mg
Substitutions for ingredients:
- You can substitute spinach or arugula for the Eastern Swamp Saxifrage leaves.
- You can use a store-bought or homemade pie crust.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different vegetables such as mushrooms, zucchini, or bell peppers.
Tips and tricks:
- Make sure to blind bake the crust to prevent it from getting soggy.
- You can use a fork to test if the filling is set by inserting it into the center of the tart. If it comes out clean, the tart is done.
Storage instructions:
- Store the 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 sprinkle of chopped parsley or chives.
Garnishes:
- Chopped fresh herbs such as parsley, chives, or basil.
Pairings:
- Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
- Roasted carrots with honey and thyme.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the leftover tart in the refrigerator and consume within 3 days.
Food history:
- Eastern Swamp Saxifrage is a native plant to North America and has been used by Native Americans for medicinal purposes.
Flavor profiles:
- The tart has a creamy and savory flavor with a hint of nuttiness from the Parmesan cheese.
Serving suggestions:
- Serve the tart as an appetizer or main dish for brunch or lunch.
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