Let cool for 5 minutes before adding a handful of fresh micro greens and a drizzle of more jam if desired. Season with salt and pepper.īake for 15 minutes or until pastry is golden brown and asparagus is tender. With pastry brush, brush surface and edges of puff pastry lightly with egg wash then with a light coating of Bonne Maman strawberry jam. Place back in fridge while you prepare remaining ingredients or waiting for oven to come to temperature. Using a pizza cutter or knife trim about 1/2 inch of pastry around edges and fold over outer edge to create a frame. On floured surface roll out puff pastry (if not pre-rolled) into a square or rectangle about 12×12 inches. Preheat oven to 400☏ and line baking sheet with silicon baking mat or compostable parchment paper. 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. Transfer the tarts to a baking tray (lined, just in case) and place on the oven shelf. Slowly pour the egg mixture evenly over the crust. 10 Fill the tart cases with asparagus, then cheese cubes. Handful of micro greens such a radish or basil, for garnish Sprinkle the crust evenly with the ham and 1/2 of the cheese. Scatter the Gruyère on top and put the asparagus along the length of the tart, alternating the direction of the tips.2 tbsp (30 mL) Bonne Maman strawberry jam, plus more for drizzlingġ bunch asparagus, trimmed and cut in half When ready, remove the tray from the oven, squash down the centre of the tart if it has risen too high, and spread the cheese mixture over it. In a bowl, mix the ricotta, the mascarpone, the herbs and half of the Parmesan, and season with salt and black pepper Brush the edges of the tart with the beaten egg and bake for 15 minutes. Score the border and prick the base with a fork. Sprinkle your baking tray with a bit of flour and lay the pastry on it. Roll the pastry out enough to fit in your tray and to the thickness of a £1 coin. You can add a drizzle of olive oil and vinegar too, if the roasting juices aren't enough.įor the tart, pre-heat the oven to 180C. To serve, place the roast tomatoes in a serving dish, add the watercress on the side and drizzle with the juices from the tray. Roast the tomatoes on a low heat for 50 to 60 minutes or until the edges start to blacken. Place the basil mixture on top of the tomatoes and put the tray in the oven. ![]() ![]() ![]() ![]() In a bowl, mix the garlic, olive oil and vinegar and dip the basil leaves in. In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Place the tomatoes, cut in half lengthways, in a roasting tray and season with salt and pepper. Add shallot, garlic, and red-pepper flakes cook, stirring, until shallot is softened, about 4 minutes. Jon Rotheram serves it up with a fresh watercress and roasted tomato salad.Ģ50g rough puff pastry (or bought puff pastry) A little flour, to sprinkle the tray 1 egg, beaten 170g Gruyère, sliced 100g ricotta, 85g mascarpone 2 tbsp Parmesan, grated 2 tbsp flat leaf parsley, chopped 2 tbsp tarragon, chopped 1 bunch of asparagus, trimmed Salt and black pepper to seasonġ2 plum tomatoes, cut in half lengthways, seeds removed 100g watercress, rinsed 2 tbsp olive oil 1 ½ tbsp balsamic vinegar 1 bunch of basil 2 large garlic cloves, minced Salt and pepper to season This recipe uses four cheeses and seasonal asparagus to create a creamy home-baked tart.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |