Thursday, 8 May 2014

Asparagus and Mushroom Gruyere tart

I closed the menu, proud that i have chosen well at a bistro in Paris. Croque monsieur caught my eye and when the waiter served this i could smell nothing else but the Gruyere cheese.

This same waft of deliciousness was replicated in my kitchen, only this time it was on an asparagus and mushroom tart.

Im not a fan of spending my weekend making tedious pastries so i have opted for the 'lazier' aka 'convenient' way and used store bought puff pastry.The lemon zest balances out the creamy gruyere cheese mixture and the crust has a lovely crunch, overall it is a great way to use up any leftover veggies.

Autumn has well and truly fallen on us here in Melbourne, Australia and this tart is a great kick start to the hearty recipes i have planned for this season. While it is a time of hibernation, it is also a great time to dust off that slow cooker, stack the baking tins and delve into recipes to share with friends and family.

Items you need:

- 2 bunches of asparagus, peeled and halved
- 2 eggs
- 1/4 cup of cream
- 1/2 cup of gruyere cheese
- 1/2 teaspoon of nutmeg
- 1/2 diced purple onions
- 1 tablespoon of grated lemon zest
- 3 large portobello mushrooms sliced
- 1/4 cup of chopped chives
- 1 teaspoon of cracked black pepper
- 1 sheet of puff pastry enough to over a round quiche tin

What's Next?

Preheat the oven to 150 degrees Celsius (302 fahrenheit)

1. Blanch the asparagus in boiling water for 5 minutes and place them in a water filled with ice cubes to crisp them

2. Fry the onions in a hot pan with 1 tbsp of olive oil and add the mushrooms. Fry for at least 5-10 minutes. Set aside

3. Place the puff pastry over the quiche tin and press in till the tin is all covered. Use a rolling pin to remove the excess on the edges. Cut baking paper to the size of the tin and place on top of the pastry using 1 cup of raw rice / beans to anchor the pastry when baking.  Bake in the oven for 10 minutes or until pastry is brown.

4. Place the onions and mushroom on top of the prepared tart casing and spread evenly. Place the asparagus on top in a circular pattern.

5. Whisk the cream, eggs, nutmeg, lemon zest, chives and grated gruyere together and season with salt and pepper and pour over the mushroom and asparagus

6. Return to the oven for 25-30 minutes until mixture has set and not runny. (use a knife to cut in the center to test this)

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