Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 lb asparagus, trimmed
- 1 cup grated Pecorino Siciliano cheese
- 1/2 cup heavy cream
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Place the pastry in the pan and press it into the bottom and sides. Trim the edges.
3. Arrange the asparagus spears on top of the pastry in a single layer.
4. In a bowl, whisk together the Pecorino Siciliano cheese, heavy cream, eggs, salt, and black pepper until well combined.
5. Pour the cheese mixture over the asparagus.
6. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the filling is set.
7. Let the tart cool for 5 minutes before removing it from the pan.
8. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 335
Fat: 25g
Carbohydrates: 16g
Protein: 12g
Sodium: 406mg
Sugar: 1g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Pecorino Siciliano cheese can be substituted with Parmesan or Romano cheese.
- Asparagus can be substituted with other vegetables such as broccoli or zucchini.
Variations:
- Add cooked bacon or ham for a meatier version.
- Top the tart with cherry tomatoes for a pop of color.
- Use a mixture of different cheeses for a more complex flavor.
Tips and tricks:
- Make sure to trim the asparagus spears so they fit in the tart pan.
- Blind bake the pastry for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the tart cool for a few minutes before slicing to prevent the filling from oozing 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 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 such as parsley or chives.
Garnishes:
Garnish the tart with shaved Pecorino Siciliano cheese and a drizzle of olive oil.
Pairings:
Pair the tart with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the tart with a side salad of mixed greens or roasted vegetables such as carrots or Brussels sprouts.
Troubleshooting advice:
If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store and refrigerate any leftover tart to prevent foodborne illness.
Food history:
Pecorino Siciliano cheese is a traditional Italian cheese made from sheep's milk in Sicily.
Flavor profiles:
The tart has a buttery and flaky pastry crust with a creamy and cheesy filling. The asparagus adds a fresh and slightly bitter flavor.
Serving suggestions:
Serve the tart as an appetizer or main course for a brunch or lunch.
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Region: Italian