Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 bunch of asparagus, trimmed
- 1 cup of Toma di Balme cheese, grated
- 1/2 cup of heavy cream
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- Tart pan
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry and place it into the tart pan, trimming off any excess.
3. Prick the bottom of the pastry with a fork and blind bake for 10 minutes.
4. In a bowl, whisk together the Toma di Balme cheese, heavy cream, eggs, salt, and pepper.
5. Arrange the asparagus on top of the partially baked pastry.
6. Pour the cheese mixture over the asparagus.
7. Bake for 25-30 minutes or until the tart is golden brown and the filling is set.
8. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 375
Fat: 28g
Carbohydrates: 18g
Protein: 13g
Sodium: 360mg
Sugar: 2g
Substitutions for ingredients:
- Toma di Balme cheese can be substituted with any other semi-soft cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute the asparagus with other vegetables like mushrooms or zucchini.
Tips and tricks:
- Make sure to blind bake the pastry before adding the filling to prevent it from becoming soggy.
- Use a vegetable peeler to shave the asparagus into thin ribbons for a different presentation.
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 fresh herbs like parsley or chives.
Garnishes:
Garnish with shaved Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the pastry is not cooked through after blind baking, return it to the oven for a few more minutes before adding the filling.
Food safety advice:
Make sure to cook the tart to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Toma di Balme is a semi-soft cheese from the Piedmont region of Italy.
Flavor profiles:
The Toma di Balme cheese adds a nutty and slightly sweet flavor to the tart, while the asparagus adds a fresh and slightly bitter taste.
Serving suggestions:
Serve the tart as a main course for lunch or dinner.
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Region: Italian