Recipe: Asparagus Tart (Torta di Asparagi) (using puff pastry dough, food processor)
Appetizers and SnacksASPARAGUS TART (TORTA DI ASPARAGI)
2 pounds asparagus
3 eggs
4 ounces Gorgonzola cheese
2 ounces Parmesan cheese
1/2 pound soft cheese (such as cream cheese)
1/2 cup heavy (whipping) cream
Salt and pepper (to taste)
1/2 pound puff pastry, thawed
1 egg yolk
Preheat the oven to 350 degrees F.
Wash the asparagus, remove the stalk ends and cook the stalk tops in boiling salted water for 7 to 8 minutes. Drain the asparagus. Cut off the tips and reserve them. Coarsely chop the stalks.
Put the chopped asparagus stalks, eggs, cheeses and cream into a food processor. Process until smooth. Season with salt and pepper.
Line a (9-inch) round cake pan with the puff pastry. Pour in the filling and decorate the top with the asparagus tips. Bring the edges of the dough up a little over the asparagus tips and brush with the beaten egg yolk.
Cook in the 350 degree F oven for about one hour.
Makes 12 appetizer servings
Source: Chianti Family Cooking: Classic Recipes from the Heart of Tuscany by Giovanna Folonari Ruffino
2 pounds asparagus
3 eggs
4 ounces Gorgonzola cheese
2 ounces Parmesan cheese
1/2 pound soft cheese (such as cream cheese)
1/2 cup heavy (whipping) cream
Salt and pepper (to taste)
1/2 pound puff pastry, thawed
1 egg yolk
Preheat the oven to 350 degrees F.
Wash the asparagus, remove the stalk ends and cook the stalk tops in boiling salted water for 7 to 8 minutes. Drain the asparagus. Cut off the tips and reserve them. Coarsely chop the stalks.
Put the chopped asparagus stalks, eggs, cheeses and cream into a food processor. Process until smooth. Season with salt and pepper.
Line a (9-inch) round cake pan with the puff pastry. Pour in the filling and decorate the top with the asparagus tips. Bring the edges of the dough up a little over the asparagus tips and brush with the beaten egg yolk.
Cook in the 350 degree F oven for about one hour.
Makes 12 appetizer servings
Source: Chianti Family Cooking: Classic Recipes from the Heart of Tuscany by Giovanna Folonari Ruffino
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