Ingredients with Measurements:
- 1 pre-made pie crust
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 cup of fresh moss campion leaves
- 1 cup of grated Parmesan cheese
- 1 cup of heavy cream
- 3 eggs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
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 on a floured surface and transfer it to the tart pan. Press the dough into the pan and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes.
4. In a large bowl, whisk together the heavy cream, eggs, salt, black pepper, and nutmeg.
5. Arrange the asparagus and moss campion leaves in the pre-baked tart crust.
6. Pour the egg mixture over the vegetables and sprinkle the Parmesan cheese on top.
7. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 14g
Protein: 12g
Sodium: 580mg
Sugar: 2g
Substitutions for ingredients:
- You can use any leafy green instead of moss campion, such as spinach or arugula.
- Instead of asparagus, you can use broccoli or zucchini.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different cheeses, such as cheddar or feta.
- Add herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Blind-baking the crust ensures that it stays crispy and doesn't become soggy.
- Don't overfill the tart with vegetables, as it will make the filling too watery.
- Let the tart cool slightly before slicing, as it will be easier to cut.
Storage instructions:
Store the leftover tart in an airtight container in the fridge 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 a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh herbs like parsley or basil.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted carrots and potatoes
Troubleshooting advice:
- If the crust is too crumbly, add a little bit of water to the dough to make it more pliable.
- If the filling is too watery, reduce the amount of vegetables or increase the amount of eggs.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the tart in the fridge to prevent bacterial growth.
Food history:
Moss campion is a type of alpine plant that is native to Europe and Asia. It has been used in traditional medicine for its anti-inflammatory properties.
Flavor profiles:
The tart has a creamy and savory flavor, with a hint of nutmeg and Parmesan cheese.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner. It also makes a great appetizer for a party or gathering.
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