![]() Scatter over the cheese and carefully pour cream mixture over the asparagus. Whisk the three whole eggs with the cream and add the nutmeg, salt and pepper. Remove the pastry weights and paper and allow pastry to cool slightly. Lift the sides of the aluminum foil to remove pie weights from the tart pan. Garnish with honey and/or crushed red pepper, if desired. Bake until the pastry is puffed and golden and the asparagus is tender, 25 to 30 minutes. Fill to the top with baking weightssugar, dried beans, or rice. Toss asparagus and the remaining 1 1/2 teaspoons oil together in a bowl arrange on top of the ricotta mixture. Line the pastry with aluminum foil, pressing into the corners and edges. Bake until the edges are puffed and the bottom is crisp and golden-brown, 35 to 40 minutes. Lay the asparagus spears over the egg mixture in a single layer. ![]() Slowly pour the egg mixture evenly over the crust. Fill with pastry weights (or rice or dried beans). Pre-bake the crust: Preheat the oven to 350☏. Sprinkle the crust evenly with the ham and 1/2 of the cheese. Now prick with a fork and cover pastry base with baking paper. ![]() Trim and place back in the fridge for 1 hour. Roll out pastry into a 2-3mm thick rectangle and then line tin with it. Grease a 10cm x 34cm (approx.) rectangular tart tin with butter. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp-tender. In a large skillet add 3 tablespoons of water, and the cut asparagus. Once the water comes back to the boil remove asparagus and chill in iced water before patting dry with paper towel. Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust. Wrap pastry in cling wrap and chill in the fridge for 1 hour.īring a pot of water to the boil and add the asparagus. Tip pastry out onto a lightly floured surface and form into a rough rectangle. Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Spoon asparagus into shell, spreading evenly, then pour cream mixture over asparagus. Whisk together cream, 2 eggs, tarragon, leeks and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the one egg yolk and water, and blend for a few more seconds until it just comes together. Run rolling pin over top edge of ring to cut off excess dough. Pour the egg and cheese mixture evenly over the top of the asparagus.ħ. Bake the filled tartlets for a further 15 minutes, until the filling is bubbling and golden.For the pastry, place flour, butter and a pinch of salt into a food processor and pulse for a few seconds until it forms a crumb-like consistency. Put the tart shells back into the oven for another 10 minutes.Ħ. Take the tart shells out of the oven again and arrange the roasted asparagus in them. Then take the tart shells out of the oven and carefully tip out the baking beans or lentils and lift out the paper. Trim the edges with a knife then line with baking or parchment paper and fill with baking beans or dried lentils.ģ. Bake the prepared asparagus and the tart shells in the oven alongside each other for 10 minutes.Ĥ. Crack the eggs into a bowl, whisk in the cream and the grated Gruyère cheese, then season with sea salt and freshly ground black pepper.ĥ. Take the asparagus out of the oven and keep it to one side. Sprinkle some flour over a clean board, roll out the pastry and line the moulds with it. Place on a baking sheet and brush with the vegetable oil, sprinkle over the crushed garlic and lemon zest.Ģ. Lightly grease the tartlet moulds with a little oil. Wash the asparagus spears then snap away and discard any woody ends. Preheat the oven to 180C/350✯/Gas Mark 4.
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