Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 cup of Formaggella Valcavallina cheese, crumbled
- 1 cup of asparagus, chopped
- 1/2 cup of heavy cream
- 2 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry sheet on a lightly floured surface and transfer it to the tart pan. Trim the edges and prick the bottom with a fork.
3. In a medium bowl, whisk together the heavy cream, eggs, salt, black pepper, and nutmeg.
4. Sprinkle the crumbled Formaggella Valcavallina cheese and chopped asparagus over the puff pastry.
5. Pour the egg mixture over the cheese and asparagus.
6. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. Let the tart cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 22g
Carbohydrates: 13g
Protein: 10g
Sodium: 260mg
Substitutions for ingredients:
- Formaggella Valcavallina cheese can be substituted with any soft, mild cheese such as brie or camembert.
- Asparagus can be substituted with any other vegetable such as spinach or broccoli.
Variations:
- Add cooked bacon or ham for a meatier version of the tart.
- Use different herbs such as thyme or rosemary to add more flavor.
Tips and tricks:
- Make sure to prick the bottom of the puff pastry with a fork to prevent it from puffing up too much.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
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 the tart with fresh herbs such as parsley or chives.
Pairings:
- Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted carrots with honey and thyme
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges 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 cook the tart until the filling is set and the crust is golden brown to ensure it is fully cooked.
Food history:
- Formaggella Valcavallina is a traditional cheese from the Lombardy region of Italy.
Flavor profiles:
- The tart has a creamy, cheesy filling with a hint of nutmeg and a buttery, flaky crust.
Serving suggestions:
- Serve the tart as a main dish for a brunch or lunch gathering.
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Region: Italian