Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup fiddlehead ferns, trimmed and washed
- 4 oz goat cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and line the tart pan with it. 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 parchment paper and pie weights. Arrange the fiddlehead ferns on the bottom of the crust.
5. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper. Pour the mixture over the fiddlehead ferns.
6. Sprinkle the crumbled goat cheese on top of the egg mixture.
7. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. 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: 280
Fat: 21g
Carbohydrates: 14g
Protein: 9g
Sodium: 290mg
Sugar: 1g
Substitutions for ingredients:
- Fiddlehead ferns can be substituted with asparagus or spinach.
- Goat cheese can be substituted with feta or ricotta cheese.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Top the tart with sliced cherry tomatoes for a burst of color.
- Use a different type of cheese, such as blue cheese or cheddar.
Tips and tricks:
- Make sure to trim the fiddlehead ferns and wash them thoroughly before using.
- Blind baking the crust prevents it from getting soggy.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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, or until heated through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, sliced cherry tomatoes, or a drizzle of balsamic glaze.
Pairings:
This tart pairs well with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
Roasted asparagus, sautéed mushrooms, or a mixed green salad.
Troubleshooting advice:
If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to wash the fiddlehead ferns thoroughly before using to remove any dirt or debris.
Food history:
Fiddlehead ferns are a traditional springtime delicacy in many parts of the world, including North America and Asia.
Flavor profiles:
The tart has a creamy and tangy flavor from the goat cheese, with a slightly bitter and earthy taste from the fiddlehead ferns.
Serving suggestions:
Serve the tart as a light lunch or dinner, or as an appetizer for a springtime gathering.
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