Asparagus Tarte & Simple Pate Brisee
May 23, 2006
Yes, that is "tart" with an "e" - an ode to my dear food blogger Clotilde who inspired me to whip up a batch of my very own pate brisee (the flaky crust of this quiche-like tarte) for this edible delight. I gathered a fresh bunch of asparagus and decided to pair it with an old favorite: eggs. I tried this simple tarte and found it very pleasing to both tongue and eye. I suggest that you begin by making the crust first, the day before is best, and then putting the ingredients together. The original recipe calls for asparagus and strawberries, but frankly, I was scared to try that combo.
Ingredients for the Pate Brisee (crust):
- 1 1/2 c flour (you can substitute 1/4 c of flour for 1/4 c ground almonds as I chose to);
- 1/2 c + 1 tbsp of chilled salted butter;
- optional egg;
- parchment or wax paper & rolling pin.
I made this in a food processor but you can make it in a mixing bowl with a pastry cutter and your own fingers.
For the eggy filling:
- 2 eggs;
- 1/2 c sour cream or whipping cream;
- salt & pepper;
- 1 tsp chopped italian parsley;
- 10 cooked & cooled skinny asaparagus stems.
Pate Brisee (crust):
Step One: In a food processor or your mixing bowl, combine the flour and cold butter. Cut with a pastry tool or in a food processor until well incorporated. Using your hands, place the mixture out on a clean surface and knead the dough slightly until it comes together. Let the dough ball rest for a few minutes.
Step Two: Roll the dough out onto a clean surface until 1/4 inch thick and line a greased tarte pan, sides and all. Prick the bottom of the lined pan with a fork and place in the fridge overnight or or at least 1 hour to chill before cooking and adding filling below.
Filling:
Step One: Combine eggs, cream (sour or whipping), salt & pepper, parsley in a bowl with a wire whisk. Set aside.
Step Two: Take out crust from the fridge and pre-cook in an oven at 360 degrees (180 degrees celsius) for 10 minutes. Pat down with a fork if it rises too much. Remove from the oven.
Step Three: Pour in filling and arrange asparagus on top in a radial pattern. Cook in the oven for 25-30 minutes at the same temp (360 F/180 C) or until golden on top. Remove from oven and cool. Serve and eat warm or at room temperature with a side of greens.
I made 6 mini tartes with this recipe and they turned out magnificent. They are a wonderful leftover lunch and easy to reheat. The best part is that the crust is a total breeze. I did not have to add that egg to the crust because my dough was so nice and sticky. You may have to add that egg if you are having trouble getting it to stick together. Don't forget to chill the dough after it is formed in the pan and to pre-cook it before adding the filling. These are crucial steps that can alter your crust's consistency and flavor. Also, adding the ground almonds instead of 1/4 c of flour gave the crust a nice texture and complimented the bitterness of the asparagus.
Asparagus and Saffron Risotto
April 19, 2006
I was asked for an asparagus recipe, and I apologize for the delay. Although this is an advanced recipe, the directions for cooking the asparagus itself are quite simple (I promise - just try it, and post a comment if it turns out wrong). Oh, and Happy Birthday Auntie Bee - I promise to come home this weekend and cook for you.
Asparagus is part of the lily family, and is green or white depending on the growing conditions. Like cauliflower, white asparagus is grown by covering the plant, but instead of leaves, the plant is buried underneath soil and then harvested when mature. In New Mexico, asparagus grows wild in the spring time along the acequias and small creeks, providing a special seasonal treat. I like to eat asparagus as simply as possible to enjoy its full flavor. The focus here is how to simply cook asparagus and not end up with a mushy brownish green mess in the pan.
You will need: ingredients for saffron risotto (minus the shrimp, add chopped italian parsley at the end though, and don't forget the peas) as posted on 01/08/06 and shown again on 03/03/06; 1 bunch of skinny asparagus stalks; 1/3 c of water; 2 tblsp of olive oil; sea or kosher salt and pepper to taste.
Step One: Cook the risotto according to the directions as posted on January 8, 2006. Add italian parsley at the end when it is done cooking and set aside in a bowl with a foil cover.
Step Two: Take your bunch of asparagus and rinse it. The asparagus should be as skinny as possible - the larger stalks are tough and fibrous and are not as tasty. Cut the bottom 2-3 inches off with a knife, slicing along the diagonal for presentation.
Step Three: Place asparagus in a medium saute pan with water and olive oil. Cover pan with foil and cook on medium-high for 3-5 minutes or until just bright green and tender. I like my asparagus hot, but you can plunge the cooked asparagus into a bath of ice water and serve over greens for a salad too. Mmm.
Step Four: Place asparagus on top of risotto, drizzle with olive oil and salt & pepper to taste. It is a wonderful combination; for the vegans, vegetarians who don't eat seafood, and gluten free eaters, it is an impressive looking and tasting meal.
