Asparagus and Cheese Tart

 

Asparagus on Puff Pastry

Some days, you want to eat something fresh and warm that you can prepare in a matter of minutes. Make something from your fridge or pantry, like leftover cheese and asparagus. This is just so simple to put together. The taste will depend on the freshness of the asparagus and the quality of the cheese. It is at its best when asparagus is in season.

Makes 8 tarts or one large - 23 cm/9-inch round pie tart.

 

Two rolled-out puff pastry sheets.

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 at 200 °C | 400 °F 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, combine 1/2 lb (250gm) Canadian feta with 1/2 lb (250gm) ricotta paneer, top with fresh parmesan cheese, and season lightly with pepper, paprika, or fresh herbs of choice such as 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 these 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 in 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 it. Serve it 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.

Asparagus

 Asparagus

Asparagi-Latin for many asparagus spears, is a springtime vegetable that is green, white, and purple. It has a subtle flavour, depending on the colour of the vegetable. The white asparagus is generally the thickest and least flavorful if served on its own. The purple-coloured asparagus is bolder in flavour than the white and makes an attractive offering on a simple platter served with lemon butter. The green variety is the tastiest. 

Generally, they are 6 to 8 inches long and sold in bundles. Pick the best ones-fresh, firm and flawless. Whatever the colour of the vegetable, they all have a white collar at the bottom of the stalk. This is generally the woody end, which can be fibrous and should be cut and discarded—or added to your vegetable broth. You can peel them starting from the tip down. The shelf life is short and it should be stored with a damp kitchen towel if you plan to save it for more than 3 days. Wild asparagus is green and thin, less fibrous but can have a bitter aftertaste. Out of season, asparagus can be woody and lack much flavour. 

While asparagus can be served grilled, steamed, poached or well cooked depending on the recipe, it is often cooked for a longer time to break down the fibres when preparing a soup or mousse. When young and tender, crisp asparagus can be cooked for just 5 minutes! Asparagus was traditionally served soft, but like most other vegetables, it is no longer necessary to overcook it.

Asparagus is healthy and nutritious. It has vitamins A, C, and K. It is also considered a food group that helps balance cholesterol, blood pressure, and inflammation. 

        White and green fresh asparagus some with green, pink and purple tips

An accompaniment to meats, cheese, and seafood, it also pairs well with velvety sauces and pastry. Asparagus continues to be popular for making soups, mousse, salads, and even savoury cheesecakes. Citrus foods like lemon, orange, pomelo, and grapefruit pair particularly well with this delicate vegetable. When serving it soft, you could serve it up with cucumbers, radish, or carrots to compliment the dish.

This vegetable was once considered a delicacy largely associated with French cuisine; asparagus tips are still a delicacy in the gourmet club. Over the years, as palates change, recipes are altered, and trends flourish, this vibrant vegetable has pretty much become part of world cuisine.

Photo courtesy Yashaan Mavalvala and 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.