People ask where did I get this wonderful recipe. I have done it many times and enjoy it a lot everytime. I will serve this from now on, for appitizers, for a light lunch, and for no reason at all.it was fantastic! Make it just as it is, the crust is wonderful! Great cheese would only make it all the better. I thought that it was the best tasting aparagus tart that I have ever eaten.and I only used a good domestic swiss cheese for it. I made it for Mother's Day and it was a big hit. This recipe makes such a nice presentation. A great deal of work for what I thought was disappointing at best. The crust was delicious, but very rich and the flavor of the quiche was bland, if not a little on the sweet side. My husband and I both love quiche and asparagus. Will definitely use the dough for other savory tarts. Also used a tart pan to give it a nicer appearance and as an added value I now have two six inch tart crusts from the pastry dough waiting in the freezer for another use. I used a combo of green and white (it was a nice look and less expensive). Crust is moist, buttery and tasty, filling is fluffy and delicious.īasic but great. Heavenly good! Can't comment on the recipe because I only chose the recipe for my gourmet cooking club for someone else to make but she said it was pretty easy.

Be sure to bake the tart long enough, or like me, you'll have a runny center, but the crust was so danged fantastic it didn't even matter. If I've ever made a better pie crust, I don't recall it - this was just amazing. Pancetta or bacon are nice additions along Really delicious - will definitely make again.Įxcellent in all respects. Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes. Step 7īake tart in middle of oven until custard is set, about 20 minutes. Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Drain well and pat dry with paper towels. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Prepare filling while shell cools: Step 4.Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool. Bake in middle of oven until sides are firm, about 20 minutes. Line shell with foil and fill with pie weights or raw rice. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan.

Goes well with spring herb salad and smoked sour creamįor Kohlrabi-Topfen-Tarte peel 400 g kohlrabi, cut into 0.5 cm thick slices and then into 0.5 cm thick sticks, process in the same way as asparagus.Roll out pastry dough on a floured surface into a 15 1/2-inch round. Sprinkle with remaining cheese and bake in preheated oven at 160 ☌ convection oven for 20-25 minutes, until golden brown and crisp. Finely grate mountain cheese, add most of the mountain cheese to the mixture, pour mixture into the mold. Meanwhile, whisk together yolks, curd, crème fraîche, mustard, salt and pepper in a bowl. Bake dough for another 5 minutes so that it turns golden brown. Cut asparagus in half lengthwise, depending on thickness, and trim to tart size. Peel lower third of asparagus, cut away woody lower end generously. Cover cooled dough with baking paper, spread legumes on top and blind bake dough in preheated oven for 15-20 minutes. Prick several times with a fork and refrigerate for 30 minutes. Place dough in mold, press down gently, trim off excess. Roll out dough on lightly floured work surface to 2-3 mm thick and slightly larger than tart pan. Wrap dough in plastic wrap and refrigerate for 45 minutes.

The Vignette – Austria’s Motorway Toll Stickerįor the shortcrust pastry, knead flour, cubed butter, poppy seeds, salt and egg in a food processor (dough hook) or quickly by hand until smooth.

Asparagus cheese tart