Sunday, 17 January 2021

Asparagus and Cheese Tart


Asparagus on Puff Pastry


Makes 8 Tarts

Or one 9 inch/23 cm round pie tart

Two sheets of rolled out puff pastry

Slice each one into 4. Fold in the edges to make it into a square

Brush the pastry with egg wash

assemble the pastry and bake in a preheated oven of 400F 200C for 18 minutes until golden brown.

Sprinkle it with crumbled cheese lightly tossed in cream - some of the good choices of cheese are gruyere, cheddar, gouda etc.

Alternately mix ½lb /250gm of Canadian feta + ½lb /250gm ricotta paneer, sprinkle with fresh parmesan cheese season lightly with pepper or paprika or fresh herbs of choice like basil and oregano

Blanch or steam 24 fresh asparagus, pat dry, brush lightly with a mixture of olive oil and balsamic vinegar and  sprinkle very lightly with sugar. Arrange on top of the pastry.

Add sliced red peppers or olives.

To blanch in a flat skillet boil some water, salt well and allow the asparagus to cook for 30 seconds.

To steam, place the asparagus on a colander for 2 minutes. Run it in cold water or dunk it in ice to keep the fresh green bright. 

Assemble the pastry and bake in a preheated oven of 400F 200 C for 18 minutes  till done.

Serve warm in wedges cutting it cleanly with a pizza cutter if sharing.

Photo courtesy Niloufer Mavalvala

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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