Asparagus tart gruyere11/20/2023 ![]() Transfer the assembled tart to to the middle rack of the oven and bake until the asparagus is tender, 18-22 minutes.Season with salt and black pepper as desired. Arrange the asparagus in a single layer over the cheese, alternating the ends and the tips.Top with the Gruyere cheese, scattering evenly. Spread the Dijon mustard over the baked pastry shell, keeping within the scored border.Remove the pot from the heat and set aside until ready to use. Bring the mixture to a boil, then reduce the heat to low and simmer until the glaze is reduced by half, 20-25 minutes. While the puff pastry bakes, combine the balsamic vinegar and brown sugar in a small pot over medium heat, stirring, until the sugar is dissolved.Transfer the pastry to the middle rack of the oven and bake until golden, about 15 minutes. Using a fork, pierce the pastry dough all over the surface within the scored lines to allow steam to escape. Using a sharp knife, score the pastry about 1 inch from the edges. Place the puff pastry on a parchment-lined baking sheet.Preheat the oven to 400 degrees Fahrenheit.10 spears asparagus, woody ends removed.1 14-ounce sheet puff pastry, defrosted.Serve the tarts warm or at room temperature, with or without a side salad. Even serving warm, you won't want these oven-hot. You want the filling to only just be set even slightly under-set as the egg will continue to set as it cools. Push the shelf carefully into the oven and close the door for about 15 minutes. Fill the tarts with the mix, taking care not to overfill and watch out for any gaps at the top of the pastry where it may leak. Transfer the tarts to a baking tray (lined, just in case) and place on the oven shelf. Then season don't be too generous with the black pepper.įill the tart cases with asparagus, then cheese cubes. Whisk the filling ingredients together and pass through a sieve to get rid of any stringy egg bits. Set aside on kitchen paper to soak up any excess water. 3 would suffice if you need to stretch it.ĭrop the tips into the boiling water for just 1 minute and then drain and refresh under cold water until chilled through. The raw trimmings will make a lovely soup so don't worry about waste. Snap the tips of the spears at a length that will fit your little tarts. Meanwhile, bring a pan of water to the boil. They want to be a nice golden brown and cooked all the way through.īring the bases out of the oven, remove the beans and paper, and transfer to a wire rack to cool. ![]() Lay the whole lot on a baking tray (you will probably get more than eight out of the pastry and mix if you have enough tins) and place in the oven for roughly 15 minutes. Line the pastry with circles of paper and fill, right to the top, with baking beans of some description. Broken off after baking, it also gives a nice neat edge. This will prevent the pastry from shrinking. Fold the pastry over the edges and press down with your fingers to create an indent yet not cut through. Leave enough pastry to come up over the edges. Cut into squares and press lightly into the tins. Grease the tins lightly and roll out the pastry to about half its bought thickness. ![]() This will suffice for both pastry and tarts a big quiche would not perform in this heat but the little ones are fine. This is totally contrary to the old wisdom, but as it is on a roll it simply cracks otherwise. Bring the pastry out of the fridge at least an hour before use.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |