![]() Step 5 Sprinkle with Maldon sea salt and serve immediately.Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes. Trim any fat off the bacon and cut into 1cm/½in strips. Evenly arrange asparagus across center of pastry. Spread cheese mixture evenly across center of puff pastry, leaving 3/4" border. Step 4 In a medium mixing bowl, combine ricotta, parmesan, gruyere, chives, remaining egg, remaining egg wash, and black pepper.Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell arrange in a. (The asparagus will cook more in the oven). Remove pastry shell from oven, and sprinkle with Gruyere. Add the asparagus to pan and cook until crisp-tender, about 3 minutes. Remove bacon and drain, and reserve about 2 tablespoons of the bacon fat. Step 3 Meanwhile, heat a large skillet over medium heat.Transfer to cooling rack and let cool slightly. Brush border lightly with egg wash and bake 10 minutes. The asparagus and gruyere tart turned out great I used a medium thickness asparagus and it was perfectly roasted at the same time that the puff pastry had turned gold brown. This will prevent the middle from rising out of control. Using a fork, gently prick center area all over. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Step 2 Roll out pastry on lightly floured surface to make a slightly larger rectangle.Mix together 1 egg and heavy cream to make egg wash. 4.1 ( 41) Read Reviews Asparagus and Gruyre Tart Romulo Yanes Ingredients Make 8 (lunch main-course) servings Black Pepper and Sour Cream Pastry Dough 3 pounds thick white or green. ![]() Line half sheet pan with parchment paper. Note: if you can’t fine thin asparagus, simply partially blanch or lightly roast the asparagus before adding it to the tart. Garnish with lemon zest or balsamic vinegar and bacon if desired. Drizzle lightly or brush with oil, and season with salt and pepper.īake for about 20 minutes or until the pastry is puffed, and cheese is melted. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell arrange in a single layer over Gruyere, alternating ends and tips. Sprinkle the pricked center part of the puff pastry with the Gruyere cheese. This will keep the middle from puffing up. Using a fork, pierce dough inside the 1-inch boarder. Leave an 1-inch boarder around the edges. Carefully unfold the defrosted puff pastry and place on a parchment-lined baking sheet The asparagus and gruyere tart turned out great I used a medium thickness asparagus and it was perfectly roasted at the same time that the puff pastry had. After that, roll it out and line the tin with it. Then place the dough in a plastic food bag to rest in the fridge for 20 minutes. 3/4 cup Gruyere cheese freshly grated (or use any white cheese you like)ġ bunch of thin asparagus trimmed* (you may not need it all)įresh lemon zest or a drizzle of aged balsamic vinegar First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough about a tablespoon.
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