Gruyere

Asparagus Tart

INGREDIENTS

1 sheet frozen puff pastry, thawed according to package directions
2 Tbsp French Herb and Mustard Blend
1-1/2 Cups shredded Gruyère cheese
1/2 bunch asparagus, washed and tough ends trimmed
2 Tbsp Traditional Balsamic Vinegar
1 egg
1 Tbsp water

STEPS

Preheat oven to 400°F. On floured surface, roll the puff pastry into a rectangle that is about 11″ x 14″. Transfer rolled-out puff pastry to a baking sheet that you have lined with parchment paper.

In a small bowl, combine the French Herb and Mustard Blend with the shredded cheese. Toss a few times to make sure the spice is evenly distributed throughout the shredded Gruyère.

Sprinkle 1 Cup of the seasoned cheese mixture over the pastry sheet leaving about ½ inch edge. Arrange the trimmed asparagus spears evenly around the pastry. Top with additional cheese. Beat the egg with the water and brush edge of pastry sheet with the egg mixture.

Bake dish until cheese is nicely melted and exposed edges of the pastry are golden, about 20 minutes. Remove baking sheet from oven and allow to cool for just a few minutes before transferring to a serving platter, drizzling with a little balsamic before serving.

Recipe 0 Comments , , ,

Twice-Baked Potatoes

INGREDIENTS
4 large russet potatoes (about 8-10 oz each)
2 Tbsp olive oil
1 Tbsp Kosher salt
1/2 Cup goat cheese (room temperature)
1/2 Cup gruyere cheese (shredded)
1 stick (1/2 Cup) unsalted butter (room temperature)
2 Tbsp sour cream
1 large egg (lightly beaten)
1 tsp Roasted Garlic, Granulated
1/2 tsp thyme
1 Tbsp parsley
Zest of 1 lemon
2 Tbsp chives
Additional Kosher salt and freshly ground black pepper (to taste)

STEPS
Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Scrub loose dirt from the potatoes, pat dry, and pierce all over with a fork. Place them on the lined baking sheet, and coat each one with olive oil and salt.

Bake potatoes for 1 hour, or until fork-tender. Remove baking sheet from the oven and allow potatoes to cool for 10 minutes.

Cut each potato in half, lengthwise.  Carefully scoop out the insides of each of the warm potatoes into a large bowl, leaving a 1/2 inch-thick shell of potato skin.

Into the large bowl with the scooped potatoes, add the goat cheese, gruyère cheese, butter, sour cream, beaten egg, garlic, thyme, parsley, and lemon zest. Season with salt and pepper. Mix to thoroughly combine.

Spoon the seasoned potato mixture into the potato shells. Return potatoes to baking sheet and bake for 20 minutes, until potato mixture is puffed and golden brown.

Remove pan from oven. Transfer potatoes to serving dish and garnish with chives.

Recipe 1 Comment , , , ,

Gruyere-Asparagus Tart

INGREDIENTS

1 sheet frozen puff pastry, thawed
1 Tbsp flour, plus more for work surface
Coarse sea salt
1 lb tender asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
2 tsp Extra-Virgin Olive Oil
4 large eggs, room temperature
1 Cup heavy cream
1/2 Cup Gruyere cheese, finely shredded
1/2 Cup fresh goat cheese, roughly crumbled

STEPS

On a lightly floured work surface, roll out puff pastry into a 14-inch square. Using a sharp knife and an upside-down dinner plate, trace around the baking dish and cut the puff pastry dough into a 13-inch circle. Put pastry dough into a lightly oiled 9-inch round baking dish or a 5-1/2-to-6-cup deep-dish pie plate. Poke dough all over with a fork. Freeze until dough is chilled and firm, about 30 min.

Preheat oven to 350F. Line tart shell with parchment paper and fill it with pie weights or dried beans. Place pie pan on a baking sheet and bake the empty crust until edges turn pale golden brown, about 40 minutes. Remove crust from oven and gently remove the pie weights (or beans) and parchment paper. Return crust to oven and bake until bottom is dry and golden brown, another 5 minutes more. Remove from oven and allow to cool completely on a wire rack.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the asparagus stalks and cook until barely tender, about 2 minutes. Transfer asparagus stalks to a bowl of ice water; when cooled, transfer vegetables to a plate and gently pat dry. Now, add the asparagus tips to the boiling water and cook briefly – only 30 seconds should do the trick. Remove the asparagus tips from the boiling water with a slotted spoon or fine mesh sieve, and transfer to the ice water bowl; drain when cool. Pat tips dry (very gently!) and toss with oil in a small bowl.

Transfer asparagus stalks to a blender. Add the eggs, cream, flour, and 1-1/4 teaspoons salt to the blender and puree until mixture is very smooth.

Pour the asparagus-egg-cream-custard into the prepared crust. Sprinkle the eggy batter with the Gruyere and goat cheeses, then top decoratively with asparagus tips. Bake tart until the edges of the custard filling are puffed, the top is golden brown, and center is set (not jiggly), about 40 minutes. (Tent with foil for the last 15-20 min, if necessary, to prevent over-browning.) Remove tart from oven and allow to cool on a wire rack at least 15 minutes before serving.

Make ahead; traveling tart: Crust can be baked empty, then cooled completely, and wrapped in plastic wrap up to 1 day ahead. Tart can be made up to 8 hours ahead and served at room temperature.

Recipe 0 Comments , , , ,

We Gladly Accept

Subscribe to our newsletter

Follow Us for Recipes & More

© 2018 Allspice Culinarium