Keep your oven at the pre-heated temperature for at least 10 minutes before baking the crust. ![]() The water content of the cold butter in the pastry will evaporate in the oven, helping to separate the flaky pastry layers. Keep the pastry as cold as possible before popping it into the oven.Use an offset spatula to flatten the center of the crust after par-baking. It will still rise higher than you want, but you’ll be able to flatten the center without damaging the crust. Docking the pastry (pricking with a fork) will also help to keep the center from puffing up fully. This will allow you to push down the center of the pastry once it has baked and puffed up without crushing the crust around the outside. Because we want to par-bake the pastry, but we want a crust around the perimeter of the tart, score a rectangle inside the perimeter of the pastry (scoring means to gently cut with a paring knife, but don’t cut all the way through). It’s no surprise to learn that puff pastry puffs up in the oven. If your asparagus is very thick, slice the spears in half lengthwise after they have been blanched and shocked. The spears will finish cooking once they are in the tart and baking in the oven. That will help seal in that nice bright green color and give the asparagus a head start in the cooking department. Bring a large pot of salted water to a boil and blanch the asparagus for just a few minutes before shocking it in an ice bath. For the prettiest tart, make sure the spears of asparagus are all the same length by lining up the tips and then trimming off the bottom. Trim off the tough woody ends of the asparagus first. ![]() There’s just a little prep required with the asparagus – something you can easily do while the puff pastry defrosts. Goat cheese would be a nice addition too. You could, of course, substitute the cheeses depending on what you have at home, but try to cover the bases of flavor, meltability and salt. The Gruyère has a nice nutty flavor, the Fontina is a fantastic melter, and the salty Parmesan seasons nicely. The mix of three cheeses – Gruyère, Parmesan and Fontina – are a perfect blend for this tart. The ingredients for this tart are few and simple, but the result still impresses in appearance and flavor. Of course, you do need to defrost the puff pastry, but it doesn’t take too long to thaw at room temperature. I like to have a sheet or two of puff pastry in my freezer at all times, just so that I’m able to whip up something nice in a hurry. Reheat in 350☏ oven for 5 minutes.This quick and easy asparagus tart recipe uses an emergency staple to speed up the time it takes to get a great dish on the table – puff pastry.
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