Ingredients with Measurements:
- 1 sheet of puff pastry
- 1/2 cup of grated provola cheese
- 1/2 cup of grated parmesan cheese
- 1/2 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 pound of asparagus, trimmed and blanched
- 1/4 cup of chopped fresh parsley
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 until it's about 1/8 inch thick.
3. Place the puff pastry into the tart pan, pressing it into the bottom and up the sides.
4. Trim the excess pastry from the edges and prick the bottom with a fork.
5. In a medium bowl, whisk together the provola cheese, parmesan cheese, heavy cream, salt, and black pepper.
6. Pour the cheese mixture into the tart shell.
7. Arrange the blanched asparagus on top of the cheese mixture.
8. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the cheese is bubbly.
9. Remove the tart from the oven and let it cool for 5 minutes.
10. Sprinkle the chopped parsley over the top of the tart.
11. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 13g
Cholesterol: 70mg
Sodium: 460mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Instead of provola cheese, you can use mozzarella or fontina cheese.
- Instead of asparagus, you can use broccoli or zucchini.
Variations:
- Add cooked bacon or ham to the cheese mixture for a meatier tart.
- Use different herbs, such as thyme or basil, instead of parsley.
- Add sliced cherry tomatoes on top of the asparagus for a pop of color.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Blanch the asparagus in boiling water for 2-3 minutes before using it in the tart.
- Let the tart cool for a few minutes before slicing it to prevent the cheese from oozing out.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprig of fresh parsley on top.
Garnishes:
Sprinkle some extra grated parmesan cheese on top of the tart before serving.
Pairings:
This tart pairs well with a green salad or a bowl of soup.
Suggested side dishes:
Serve the tart with a side of roasted potatoes or a crusty baguette.
Troubleshooting advice:
- If the pastry is too thick, it may not cook all the way through. Roll it out thinner for better results.
- If the cheese mixture is too runny, add a little more grated cheese to thicken it up.
Food safety advice:
Make sure to cook the tart to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
The Provola Capizzi and Asparagus Tart is a modern twist on the classic Italian dish, Capizzi. Capizzi is a type of cheese made from cow's milk that's produced in the town of Capizzi in Sicily, Italy.
Flavor profiles:
This tart has a rich and creamy flavor from the cheese mixture, with a slight crunch from the asparagus. The parsley adds a fresh and herbaceous note.
Serving suggestions:
Serve this tart as an appetizer or a light lunch.
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Region: Italian