Ingredients with Measurements:
- 1 pre-made pie crust
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup of chopped pepper saxifrage leaves
- 1/2 cup of grated Parmesan cheese
- 3 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special Equipment Needed:
- 9-inch tart pan
- Pie weights or dried beans for blind baking
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and transfer it to a 9-inch tart pan. Press the crust into the pan and trim the edges. Prick the bottom of the crust with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes.
4. Remove the parchment paper and pie weights from the crust. Bake the crust for an additional 5 minutes, or until lightly golden.
5. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper.
6. Sprinkle the chopped pepper saxifrage leaves and asparagus pieces over the bottom of the crust.
7. Pour the egg mixture over the vegetables.
8. Sprinkle the grated Parmesan cheese over the top of the tart.
9. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 327
Fat per serving: 25g
Carbohydrates per serving: 15g
Protein per serving: 11g
Substitutions for ingredients:
- Pepper saxifrage can be substituted with arugula or watercress.
- Parmesan cheese can be substituted with any hard, salty cheese.
Variations:
- Add cooked bacon or ham to the tart for a meatier version.
- Use different vegetables, such as mushrooms or spinach, in place of the asparagus.
Tips and Tricks:
- Be sure to blind bake the crust to prevent it from becoming soggy.
- Use a sharp knife to trim the asparagus and remove any tough, woody ends.
- Don't overfill the tart with vegetables or the filling may not set properly.
Storage Instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a platter with a few sprigs of fresh herbs, such as parsley or chives, for garnish.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
This tart pairs well with a light salad or soup.
Suggested Side Dishes:
- Mixed greens salad with a lemon vinaigrette
- Creamy tomato soup
Troubleshooting Advice:
- If the filling is not setting properly, try baking the tart for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil or a pie shield.
Food Safety Advice:
- Be sure to thoroughly wash the vegetables before using them in the tart.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food History:
Pepper saxifrage is a wild herb that grows in damp, rocky areas. It has a spicy, peppery flavor and has been used in traditional medicine for its anti-inflammatory properties.
Flavor Profiles:
This tart has a creamy, savory filling with a hint of pepper from the saxifrage leaves. The asparagus adds a fresh, vegetal flavor, while the Parmesan cheese adds a salty, nutty note.
Serving Suggestions:
Serve this tart as a light lunch or dinner, or as a side dish for a larger meal.
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