Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 pound of asparagus, trimmed
- 1 cup of grated Gruyere cheese
- 1/2 cup of heavy cream
- 2 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Rolling pin
- Tart pan (9-inch)
- Parchment paper
- Baking beans
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 into the tart pan and trim the edges. Prick the bottom of the pastry with a fork.
3. Line the pastry with parchment paper and fill with baking beans. Bake for 10 minutes.
4. Remove the parchment paper and baking beans. Bake for an additional 5 minutes or until the pastry is lightly golden.
5. While the pastry is baking, blanch the asparagus in boiling salted water for 2-3 minutes. Drain and rinse with cold water.
6. In a bowl, whisk together the heavy cream, eggs, salt, and black pepper.
7. Sprinkle the grated Gruyere cheese over the bottom of the pastry.
8. Arrange the blanched asparagus on top of the cheese.
9. Pour the egg mixture over the asparagus.
10. Bake for 20-25 minutes or until the filling is set and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 360
Fat: 27g
Saturated Fat: 14g
Cholesterol: 131mg
Sodium: 355mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust.
- Gruyere cheese can be substituted with Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute asparagus with other vegetables such as mushrooms or spinach.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up.
- Use a sharp knife to trim the edges of the pastry.
- Blanch the asparagus until it is just tender but still has a slight crunch.
Storage instructions:
Store 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 and garnish with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
This tart pairs well with a light salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots or Brussels sprouts
Troubleshooting advice:
- If the pastry is not cooked through, bake for an additional 5-10 minutes.
- If the filling is not set, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store and refrigerate any leftover tart.
Food history:
Spargel, or white asparagus, is a popular ingredient in German cuisine. Gruyere cheese is a Swiss cheese that is commonly used in French cuisine.
Flavor profiles:
This tart has a buttery and flaky pastry crust with a creamy and cheesy filling. The asparagus adds a fresh and slightly sweet flavor.
Serving suggestions:
Serve the tart as a main dish for a light lunch or dinner.
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Region: German