Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of chopped gooseneck loosestrife
- 1 cup of chopped asparagus
- 1/2 cup of chopped onion
- 1/2 cup of shredded gruyere cheese
- 3 eggs
- 1/2 cup of heavy cream
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust on a floured surface and transfer it to the tart pan. Press the crust into the bottom and sides of the pan.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
4. Add the chopped gooseneck loosestrife, asparagus, onion, and shredded gruyere cheese to the egg mixture. Stir until well combined.
5. Pour the mixture into the prepared tart crust.
6. Bake the tart for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Let the tart cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 17g
- Protein: 10g
Substitutions for ingredients:
- You can substitute the gooseneck loosestrife with spinach or kale.
- You can substitute the gruyere cheese with cheddar or parmesan cheese.
Variations:
- You can add cooked bacon or ham to the filling for a meatier version.
- You can add sliced mushrooms or diced bell peppers to the filling for more flavor and texture.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- You can blind bake the crust for 10 minutes before adding the filling to ensure a crispy crust.
- Use a sharp chef's knife to chop the vegetables evenly.
Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it in a preheated 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 for a colorful presentation.
Garnishes:
- Garnish the tart with fresh parsley or chives for a pop of color and flavor.
Pairings:
- Pair the tart with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted carrots
- Steamed broccoli
- Grilled zucchini
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 chopping and using them in the recipe.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gooseneck loosestrife is a wild plant that is often used in herbal medicine. It has a slightly bitter taste and is high in antioxidants.
Flavor profiles:
- This tart has a savory and slightly earthy flavor from the gooseneck loosestrife and asparagus. The gruyere cheese adds a nutty and creamy flavor to the filling.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner, or as a side dish for brunch or a potluck.
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