Wow! Thanks for all the great comments about the asparagus and Boursin recipe! It really is delish. Left you all a comment too. Go check it out.
Today's recipe is not an old tried and true one. I made it for the first time last week. The interesting thing about this tart is that it transforms into a totally different thing once refrigerated. When consumed from the oven it is similar to a quiche. After being refrigerated it becomes denser and richer, much more tart-like. You'll notice the 8oz of Mascarpone cheese, trust me. Here is the original recipe. Below is how I adapted it.
Asparagus Tart
1 Refrigerated pie crust
1/2 bunch asparagus
1 T Dijon mustard
2 Large eggs
7-8 oz Mascarpone cheese
1/2 cup whole milk
1/4 ground black pepper
Pinch of ground nutmeg
3/4 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
Fresh chives (cut)
1) Bake the pie crust in a 9 inch tart pan according to it's directions. Cool.
2) Blanch asparagus. Cut asparagus into 1 inch pieces, reserving a few spears for the top of the tart (if desired.) Set aside.
3) Spread Dijon mustard over the bottom of the tart crust.
4) In a medium bowl, whisk eggs, mascarpone cheese, milk and pepper. Add Gruyere and asparagus. Mix to incorporate.
5) Pour egg mixture into tart pan. Sprinkle with Parmesan cheese and chives. Place whole asparagus spears on top (if desired.)
6) Bake at 425 F (200 Celsius) for 40 minutes or until set. Cool and enjoy!
P.S. Have you ever heard of this kind of asparagus? I'm intrigued.
1 Refrigerated pie crust
1/2 bunch asparagus
1 T Dijon mustard
2 Large eggs
7-8 oz Mascarpone cheese
1/2 cup whole milk
1/4 ground black pepper
Pinch of ground nutmeg
3/4 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
Fresh chives (cut)
1) Bake the pie crust in a 9 inch tart pan according to it's directions. Cool.
2) Blanch asparagus. Cut asparagus into 1 inch pieces, reserving a few spears for the top of the tart (if desired.) Set aside.
3) Spread Dijon mustard over the bottom of the tart crust.
4) In a medium bowl, whisk eggs, mascarpone cheese, milk and pepper. Add Gruyere and asparagus. Mix to incorporate.
5) Pour egg mixture into tart pan. Sprinkle with Parmesan cheese and chives. Place whole asparagus spears on top (if desired.)
6) Bake at 425 F (200 Celsius) for 40 minutes or until set. Cool and enjoy!
P.S. Have you ever heard of this kind of asparagus? I'm intrigued.
4 comments:
Here it's called aspargi selvatici and can be found growing wild in the hills in our area. . . . I'm not a big fan of your favorite veggie, and the wild one tasted a lot like what I image grass tastes like. Ha!
Have a great day!
Dana
i will make this being the asparagus lover
that I am.
this makes me want to make something wonderful...asparagus or not!
Devine! I think that is a Sunday brunch in the making.
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