This is my entry for this week's Weekend Herb Blogging round up. It seem like the perfect thing for a Valentine week round up. The blogging event was started by Kalyn from Kalyn's Kitchen.This week's host is Erin from The Skinny Gourmet - be sure to pop by to see what other bloggers have come up with.
We decided that our big Valentine's Dinner will be tomorrow so I wanted something light tonight. I was inspired by a post from Palma to make this tart. I had to modify the recipe a bit because I didn't have a heart shaped tart tin - I did have a heart shaped spring form pan however. The resulting tart was far thicker than the one depicted in the original Gourmet magazine. I added more eggs, cheese, and increased the cooking time. Other than that it was a HUGE hit!
Asparagus and Gruyere Tart
3 lb thick white or green asparagus, trimmed to 6 inches and peeled
1/2 teaspoon kosher salt plus additional for sprinkling
1 cup heavy cream
2 large eggs
1/4 teaspoon freshly grated nutmeg
1 cup finely grated Gruyère
Make crust: Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
Preheat oven to 375°F.
Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
Prepare filling while shell cools: Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. 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. Drain well and pat dry with paper towels.
Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
Top filling and bake tart: Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
Bake tart in middle of oven until custard is set, about 20 minutes.
Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.
Black Pepper and Sour Cream Pastry Dough
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon sugar
11/4 sticks (10 tablespoons) cold unsalted butter, cut into bits
1/3 cup cold vegetable shortening
3 tablespoons sour cream
3 tablespoons ice water
Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.
Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.
Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.
Asparagus Tips (pun intended)
Choose carefully when buying fresh asparagus. Look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 8 inches in length. Try to avoid asparagus with white butts because the white portion is unusable. One pound of fresh asparagus will make 4 servings.
Store fresh asparagus by wrapping the bottom of the stalks in a damp paper towel. Put them in a plastic bag and refrigerate. Plan to use within 2 days.
Prepare fresh asparagus by first breaking off the butt end of each spear where it snaps easily. Save the woody bases for soup stock if desired. Next, wash the stalks thoroughly and carefully to remove any sand from under scales.
Preparing Asparagus
Cook asparagus by steaming, boiling, microwaving, oven-roasting, or stir frying.
- To Steam: Lay asparagus in steamer basket and place over boiling water in saucepan. Cover and steam 5 to 7 minutes until asparagus is tender-crisp.
- To Microwave: Place 1 lb. washed asparagus spears in microwave-safe dish. Add 2 tbsp. water. Cover. Cook at HIGH for 4 to 6 minutes, rearranging spears once so bottom spears are moved to top until tender crisp. Keep covered until ready to serve.
- To Boil: Place asparagus, uncovered, in a skillet or saucepan and cover with boiling water. Boil for 5 to 7 minutes.
- To Oven-roast: Arrange 1 or 2 lbs. of asparagus spears in a single layer in a large shallow baking dish. Drizzle with 1 to 2 tbsp. vegetable oil and sprinkle with salt and pepper. Bake, uncovered, at 500 deg. F. (260 C.) for 8 to 10 minutes or until tender but still slightly firm.
- To Stir-fry: Cut asparagus into 1 inch pieces and cook in skillet or wok, using equal amounts of butter or oil, for 5 to 7 minutes.
Freezing: Prepare the asparagus as you would for cooking, then blanch. Group the stalks in small bundles. Bring large pot of water to boil. Drop the asparagus bundles into boiling water. After the water returns to boil, boil for one minute. Quickly lift out the stalks and immerse them into cold water. Leave for two minutes. Drain well, pat dry and package the asparagus in freezer bags. Seal and date package. Freeze immediately. Asparagus may be stored one year at -18 deg.C.
Asparagus is...
- Low in calories; just 20 calories per serving (8 medium spears)
- Fat and cholesterol free
- An excellent source of folacin
- A leading source of glutahione
- A good source of protein
- A significant source of thiamin and vitamin B6
- One of the richest sources of rutin, a drug which strenghtens capillary walls.
Asparagus is the leading natural source for two of nutrients that prevent disease and promote a healthy body: folacin and glutathione.
