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Asparagus tart recipe9/18/2023 ![]() ![]() In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.ĭrain asparagus in a colander and pat it dry on paper towels. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes. Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. You can hasten the firming process along in the freezer, for about 20 minutes. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Use your hands to bring it together into a single mass. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine it should form large clumps add last tablespoon water if it does not. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Make the crust: Combine the flour and salt in a large bowl. Galettes: Any-Kind-Of-Fruit Galette, Roasted Leek and White Bean Galettes, Burst Tomato Galette with Corn and Zucchini Zucchini and Ricotta Galette, Wild Mushroom and Stilton Galette, and more!Ħ months ago: Homemade Cream Cheese, Whole Wheat Chocolate Oat Cookiesġ year ago: Roast Chicken with Schmaltzy Cabbageģ year ago: Fig Newtons and Cripsy Tofu Pad Thaiĥ years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even BetterĦ years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Saladħ years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and MushroomsĨ years ago: Spinach and Smashed Egg Toast and Bee Sting Cakeĩ years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotchġ0 years ago: Blackberry and Coconut Macaroon Tartġ1 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frostingġ2 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackersġ3 years ago: Spring Panzanella and Lemon Yogurt Anything Cakeġ4 years ago: Arborio Rice Pudding and Gnocchi with a Grater This is fantastic warm or at room temperature, and it keeps well in the fridge for up to a week. A mixture of cheeses, lemon, and garlic makes an unassuming-seeming base that in the oven, exceeds its potential: bubbling up and locking down the asparagus on top, and sharply flavoring everything. Salting and draining sliced asparagus softens it enough that it can finish cooking to a perfect crisp-tenderness in the oven without discoloring. After all of that trial and error, I found the perfect technique in the Zucchini and Ricotta Galette in the archives. If we’re going to make a homemade crust - and if you do, the payoff here is immense - I want everything else to be as effortless as possible. Every spring I take a couple stabs at asparagus galettes but have rejected each because they were too woody, soft, discolored, and/or too much work - poaching and water baths or roasting and chopping and just no. ![]() This galette has been several years in the making. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon. I am sure I’m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there’s one thing on this list we can safely take an advance on, it’s spring vegetables. I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about everything. ![]()
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