Cook the Book: A Tart of Asparagus and Tarragon

Cook the Book: A Tart of Asparagus and Tarragon is a lacto ovo vegetarian recipe with 6 servings. For 88 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 32g of fat, and a total of 403 calories. It is brought to you by Serious Eats. A couple people made this recipe, and 33 would say it hit the spot. Head to the store and pick up flour, heavy cream, pecorino, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. With a spoonacular score of 33%, this dish is not so great. Cook the Book: Black Trumpets and Sweet Corn in Tarragon Cream Sauce, Cook the Book: Treacle Tart, and Cook the Book: Banana Tart Tatin are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Cut the butter into small chunks and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Mix in the egg yolk and enough water to make a firm dough. You will find you need about a tablespoon of water or even less.  2 Roll the dough out to fit a 9-inch (22cm) tart pan (life will be easier when you come to cut the tart if you have a pan with a removable bottom), pressing the pastry right into the corners. Prick the pastry base with a fork, then refrigerate it for a good twenty minutes. Don’t be tempted to miss out this step; the chilling will stop the pastry shrinking in the oven. Meanwhile, preheat the oven to 400°F (200°C). Bake blind for twelve to fifteen minutes, until the pastry is pale golden and dry to the touch.  3 Decrease the oven temperature to 350°F (180°C). Bring a large pan of water to a boil, drop in the asparagus, and let it simmer for seven or eight minutes or so, until it is quite tender. It will receive more cooking later but you want it to be thoroughly soft after its time in the oven, as its texture will barely change later under the custard.  4 Put the cream in a pitcher or bowl and beat in the eggs gently with a fork. Coarsely chop the tarragon and add that to the cream with a seasoning of salt and black pepper. Slice the asparagus into short lengths, removing any tough ends. Scatter it over the partly baked pastry shell, then pour in the cream and egg mixture and scatter the cheese over the surface. Bake for about forty minutes, until the filling is golden and set. Serve warm.

 

Step by step:

1. 1

2. Cut the butter into small chunks and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.

3. Mix in the egg yolk and enough water to make a firm dough. You will find you need about a tablespoon of water or even less. 

4. 2

5. Roll the dough out to fit a 9-inch (22cm) tart pan (life will be easier when you come to cut the tart if you have a pan with a removable bottom), pressing the pastry right into the corners. Prick the pastry base with a fork, then refrigerate it for a good twenty minutes. Don’t be tempted to miss out this step; the chilling will stop the pastry shrinking in the oven. Meanwhile, preheat the oven to 400°F (200°C).

6. Bake blind for twelve to fifteen minutes, until the pastry is pale golden and dry to the touch. 

7. 3

8. Decrease the oven temperature to 350°F (180°C). Bring a large pan of water to a boil, drop in the asparagus, and let it simmer for seven or eight minutes or so, until it is quite tender. It will receive more cooking later but you want it to be thoroughly soft after its time in the oven, as its texture will barely change later under the custard. 

9. 4

10. Put the cream in a pitcher or bowl and beat in the eggs gently with a fork. Coarsely chop the tarragon and add that to the cream with a seasoning of salt and black pepper. Slice the asparagus into short lengths, removing any tough ends. Scatter it over the partly baked pastry shell, then pour in the cream and egg mixture and scatter the cheese over the surface.

11. Bake for about forty minutes, until the filling is golden and set.

12. Serve warm.

Nutrition Information:

covered percent of daily need