Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 cup of Hermelín cheese, crumbled
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 eggs
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
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 on a floured surface to fit the tart pan.
3. Place the puff pastry in the tart pan and trim the edges.
4. Prick the bottom of the pastry with a fork.
5. In a bowl, toss the asparagus with olive oil, salt, and black pepper.
6. Arrange the asparagus on top of the puff pastry.
7. Sprinkle the crumbled Hermelín cheese over the asparagus.
8. In another bowl, whisk together the eggs, heavy cream, and Parmesan cheese.
9. Pour the egg mixture over the asparagus and cheese.
10. Bake the tart for 30-35 minutes or until the filling is set and the pastry is golden brown.
11. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 362
Fat per serving: 28g
Carbohydrates per serving: 16g
Protein per serving: 12g
Substitutions for ingredients:
- Hermelín cheese can be substituted with feta or goat cheese.
- Asparagus can be substituted with broccoli or zucchini.
Variations:
- Add sliced cherry tomatoes on top of the asparagus for a pop of color.
- Add cooked bacon or ham for a meaty twist.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up.
- Use a pastry brush to brush the edges of the pastry with egg wash for a golden brown crust.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover tart in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pastry is not cooked through, cover the top of the tart with foil and continue baking until the filling is set.
- If the filling is too runny, 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 pastry is golden brown to ensure that it is cooked through.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. Asparagus has been cultivated for thousands of years and was a favorite of the ancient Greeks and Romans.
Flavor profiles:
The tart has a buttery and flaky crust with a creamy and savory filling. The asparagus adds a fresh and slightly bitter flavor while the Hermelín cheese adds a tangy and slightly sweet flavor.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner.
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Region: Czech