Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 cup of Robiola di Intropio cheese, crumbled
- 1 bunch of asparagus, trimmed
- 2 eggs
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 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 400°F.
2. Roll out the puff pastry on a floured surface and transfer it to the tart pan.
3. Trim the edges of the pastry and prick the bottom with a fork.
4. Bake the pastry for 10 minutes or until lightly golden.
5. Remove the pastry from the oven and let it cool for a few minutes.
6. Sprinkle the crumbled Robiola di Intropio cheese over the pastry.
7. Arrange the asparagus on top of the cheese.
8. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper.
9. Pour the egg mixture over the asparagus.
10. Bake the tart for 25-30 minutes or until the filling is set and golden brown.
11. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 370
Fat: 28g
Saturated Fat: 14g
Cholesterol: 150mg
Sodium: 380mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Robiola di Intropio cheese can be substituted with any soft, creamy cheese like Brie or Camembert.
- Asparagus can be substituted with other vegetables like zucchini or mushrooms.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced cherry tomatoes for a pop of color and flavor.
- Use a different cheese like goat cheese or feta for a different taste.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up too much.
- Don't overfill the tart with the egg mixture as it will expand during baking.
- Let the tart cool for a few minutes before slicing to prevent it from falling apart.
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 preheated 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 like parsley or chives.
Garnishes:
Garnish the tart with a drizzle of balsamic glaze or a sprinkle of red pepper flakes.
Pairings:
Pair the tart with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the pastry is too soggy, bake it for a few more minutes before adding the filling.
- If the filling is not cooked through, bake the tart for a few more minutes until the filling is set.
Food safety advice:
Make sure to cook the tart until the filling is set and the internal temperature reaches 160°F to prevent any foodborne illnesses.
Food history:
Robiola di Intropio is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's, sheep's, and goat's milk and has a delicate, tangy flavor.
Flavor profiles:
This tart has a buttery, flaky crust with a creamy, cheesy filling and tender, slightly sweet asparagus. The Parmesan cheese adds a nutty, salty flavor while the eggs and cream make the filling rich and custardy.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner with a side salad or roasted vegetables. It can also be served as an appetizer or a brunch dish.
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Region: Italian