Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 cup of Stracchino di Nesso cheese, crumbled
- 1 pound of asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 eggs
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
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 to fit the tart pan. Place the pastry in the pan and trim the edges.
3. Prick the bottom of the pastry with a fork and bake for 10 minutes.
4. In a large skillet, heat the olive oil over medium heat. Add the asparagus and season with salt and pepper. Cook for 5 minutes or until tender.
5. In a medium bowl, whisk together the eggs, heavy cream, and Parmesan cheese.
6. Spread the Stracchino di Nesso cheese over the bottom of the partially baked pastry.
7. Arrange the asparagus on top of the cheese.
8. Pour the egg mixture over the asparagus.
9. Bake for 25-30 minutes or until the filling is set and the pastry is golden brown.
10. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 350
Fat: 26g
Carbohydrates: 17g
Protein: 12g
Sodium: 580mg
Sugar: 2g
Substitutions for ingredients:
- Stracchino di Nesso cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Asparagus can be substituted with any other vegetable, such as broccoli or zucchini.
- Heavy cream can be substituted with milk or half-and-half.
- Parmesan cheese can be substituted with any other hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms for an earthy flavor.
- Use a different type of cheese, such as goat cheese or blue cheese.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- If the pastry starts to brown too quickly, cover it with aluminum foil.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store any 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 with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a few spears of cooked asparagus or a sprinkle of grated Parmesan cheese.
Pairings:
Pair the tart with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the tart with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the pastry is not cooked through, bake it for a few more minutes before adding the filling.
- If the filling is not set, bake the tart for a few more minutes until it is firm to the touch.
- If the pastry is too thick, roll it out thinner next time.
Food safety advice:
Make sure to cook the asparagus thoroughly to prevent any foodborne illnesses.
Food history:
Stracchino di Nesso is a soft cheese from the Lombardy region of Italy. It is made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
This tart has a buttery, flaky pastry crust filled with creamy Stracchino di Nesso cheese, tender asparagus, and a rich egg and cream filling. It is savory, cheesy, and perfect for brunch or a light lunch.
Serving suggestions:
Serve the tart warm or at room temperature with a side salad or roasted vegetables. It is also great for picnics or potlucks.
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Region: Italian