Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 cup of Robiola della Val Bormida cheese, crumbled
- 1/2 cup of heavy cream
- 2 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
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 sheet on a lightly floured surface until it is large enough to fit into the tart pan.
3. Place the pastry sheet into the tart pan, pressing it gently into the corners and edges. Trim any excess pastry from the edges.
4. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper.
5. Sprinkle the crumbled Robiola della Val Bormida cheese over the bottom of the pastry shell.
6. Arrange the asparagus pieces on top of the cheese.
7. Pour the egg mixture over the asparagus and cheese.
8. Bake the tart for 30-35 minutes, or until the filling is set and the pastry is golden brown.
9. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 300
Fat: 21g
Carbohydrates: 17g
Protein: 10g
Sodium: 250mg
Substitutions for ingredients:
- Instead of Robiola della Val Bormida cheese, you can use any soft cheese, such as goat cheese or brie.
- Instead of asparagus, you can use other vegetables, such as mushrooms or zucchini.
Variations:
- Add cooked bacon or ham to the filling for a meatier tart.
- Top the tart with sliced cherry tomatoes before baking for a burst of color and flavor.
Tips and tricks:
- Make sure to trim the asparagus spears so that they fit into the tart shell without sticking out too much.
- To prevent the pastry from getting soggy, prick the bottom of the shell with a fork before adding the filling.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
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 sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of grated Parmesan cheese.
Pairings:
Pair the tart with a crisp green salad or a glass of white wine.
Suggested side dishes:
Serve the tart with a side of roasted potatoes or a crusty baguette.
Troubleshooting advice:
- If the pastry is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, 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 fully cooked and safe to eat.
Food history:
Robiola della Val Bormida is a soft cheese made from a blend of cow's, sheep's, and goat's milk. It is named after the Val Bormida valley in the Piedmont region of Italy.
Flavor profiles:
The tart has a creamy, cheesy filling with a hint of tanginess from the Robiola della Val Bormida cheese. The asparagus adds a fresh, slightly sweet flavor.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as a savory appetizer for a party or gathering.
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Region: Italian