How To make Asparagus And Emmenthaler Tart
1 lb Asparagus (preferably white)
2 qt :boiling water mixed with
4 ts Salt
1 (9-in) unbaked pie shell
3 oz Well aged Emmenthaler cheese
-coarsely grated 3/4 c Milk
3/4 c Whipping cream
2 md Eggs; lightly beaten
1/4 c Freshly grated Parmesan
1 tb Kirschwasser
1 ts Salt
2 tb Finely snipped fresh dill OR
1/2 ts -Dill weed
1/4 ts Ground mace
1/4 ts Freshly ground black pepper
Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus
spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting.
How To make Asparagus And Emmenthaler Tart's Videos
TORTA SALATA ASPARAGI E RICOTTA ???? #Shorts
Torta salata asparagi e ricotta: perfetta per la primavera con la ricetta di Michela Ioli!
Ingredienti:
300 gr di farina
150 gr di burro
10 gr di sale
4 cucchiai di acqua
1 mazzo di asparagi
300 gr di ricotta
1 uovo
Timo q.b.
Sale q.b.
Pepe q.b.
Procedimento:
Pulite gli asparagi e cuoceteli in acqua salata per 10 minuti. Scolateli e lasciateli raffreddare. Preparate la pasta brisee: in una ciotola versate la farina con il burro ben freddo tagliato a dadini. Lavorate il composto con la punta delle dita, in modo da non riscaldare troppo il burro. Dovete ottenere un composto sabbioso. A questo punto unite l’acqua e il sale impastate bene fino ad ottenere un impasto omogeneo. Stendete la pasta brisee e foderate uno stampo da crostata.
In una ciotola mettete la ricotta e con una forchetta lavoratela assieme ad un po’ di timo, sale, pepe e un uovo. Versate sopra la base di brisee la crema di ricotta e livellate bene. Mettete gli asparagi sopra la crema. Cuocete in forno già caldo a 180°C per 30/35 minuti.
#cookaround #cookaroundshorts #ricettefacili #ricetteveloci #ricette #tortesalate #tortasalata #asparagi #ricotta
Plein Soleil Asparagus Quiche
How about an Asparagus Quiche for dinner?
Easy & quick recipe ⬇️
Ingredients:
• 1 Pack of Plein Soleil frozen shortcrust pastry
• 400 g Plein Soleil Frozen asparagus
• 200 g Plein Soleil shredded emmental cheese
• 4 eggs, plus 1 yolk
• 1 shallot, finely chopped
• 400 ml crème fraîche
• 2 tbsp parsley, chopped
• butter, for greasing
• flour, for dusting
Preparations:
1. Preheat the oven to 180°C and lightly grease a 25cm loose-based flan tin.
2. Roll the pastry on a lightly floured surface to a 30cm square then line the tin with the pastry and leave the excess to hang over the edge. Chill for 30 minutes.
3. Remove from the fridge and line the base of the pastry with baking parchment and fill with baking beans. Place on a baking sheet and bake blind for 20 minutes. Remove the beans and baking parchment and return to the oven for another 5 minutes to cook the base.
4. Leave to cool slightly then trim the pastry around the edges and reduce the oven temperature to 150°C
5. For the filling, beat the eggs with the crème fraiche and season well with salt and freshly ground pepper. Fold in the cheese and spoon the mixture onto the base of the tart. Top with the asparagus and cover with the remaining cheese.
6. Bake in the oven for a further 30 minutes until set.
How To make Caramelised onion & Parmigiano-Reggiano Cheese Tart
From the websites and
How To make Caramelised onion & Parmigiano-Reggiano Cheese Tart
The world's best ingredients coming to a kitchen near you
In our How To video, top chef Mike Robinson and award winning Master Sommelier Gearoid Devaney show you how you can match some of the world's best ingredients and wines at home
Most of us interested in good food know that the perfect dish is all about using the perfect ingredients.
Many of us have struggled with complicated recipes in the past only to produce a culinary disaster, but have wowed our friends and family with a simple salad, all because we have made sure everything that has gone into it has been of the highest quality.
Well one way of knowing that you are using the best products and ingredients is by making sure you are getting the real deal from the certified region of origin, like Parma Ham from Parma or Port from the Douro Valley in Portugal. Make sure you check for the PDO, AOC or DOC mark on products such as Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese to ensure that you will be rewarded with excellent quality.
To show you how much of a difference using authentic ingredients can make to your cooking, top chef Mike Robinson Chef Patron of the Pot Kiln and co-owner of the Michelin starred Harwood Arms has joined with Discover the Origin to create a fabulous and simple dish that is sure to become a firm favourite in your culinary repertoire.
And to make sure you are getting the most out of your dishes with the correct wine match, UK Sommelier of the Year 2008 Gearoid Devaney MS has also come on board to show us how an authentic drop can enhance your dining experience.
In this How To video Mike cooks up a very special Cheese Tart using Parmigiano-Reggiano cheese while Gearoid matches the dish with a mouth watering white from the Burgundy region.
For more information visit
Recipe
Caramelised onion & Parmigiano-Reggiano cheese tart
Enjoyed with a White Burgundy wine: Chablis or Hautes Côtes de Beaune
Serves 4
Ingredients
50g butter
4 large white onions, diced
Thyme
275ml warmed milk (or double cream)
85g finely grated Parmigiano-Reggiano cheese
3 large egg yolks
5 large egg whites
salt and freshly ground pepper, to season
For the pastry:
600g flour
300g butter
1 egg
Method
For the pastry: Rub together the butter and the flour to reach a breadcrumb-like consistency. Add the egg and mix together until it forms a neat pastry ball. Wrap in clingfilm and let set in the refrigerator for an hour. Once rested, take the pastry out and roll flat to approximately ¼ inch thickness, measure and cut 4 square pieces (7 x 7 inches) to fit over and line a circular pastry cutter (approx. 3 inches in diameter). Then blind bake each of the tart pastry cases for 12-15 minutes at 180oC.
For the filling: Heat the butter in a large frying pan on the stove. Add the sliced onions and garlic to the pan. Cook over medium heat until lightly coloured and very soft (about 15-20 minutes). Remove the mixture from the heat, and continue stirring for a few seconds while adding thyme.
Place the mixture into a bowl and season generously, particularly with black pepper, then set aside to cool. Once cooled, add 3 egg yolks, milk (or double cream) and Parmigiano-Reggiano cheese. Gently mix all ingredients together, add black pepper and pour mixture into tart pastry cases. Bake in the oven at 160oC until the tart is set. Remove and serve with mixed dressed watercress.
Asparagus Torta
Maya Adam cooking videos
Your Best Tart Finalists
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