Asparagus broccoli and Fontina cheese tart in a 12” tart pan is beautiful for brunch because it is best served at room temp. Mangia!
Chef Inspired Events Broccoli Asparagus Tart
Crust
320g ap flour
95g potato starch
15g sugar
6g salt
2 eggs
2 sticks unsalted butter
100g≥ water
Filling
8oz broccoli
12oz asparagus
1 shallot
2T evoo
5 eggs
100g milk
200g ricotta
1/8t white pepper
Pinch nutmeg
4oz Fontina cheese
#vegetabletart #asparagustart #broccolitart #quiche #inspirecookseverywhere #bostonaccent #italianamerican
#fontinacheese @belgiosocheese @galbanicheese @galbaniprofessionaleus #pâte brisée
Asparagus and broccoli tart with Fontina and ricotta you want to make the crust ahead 320 grams of allpurpose flour 95 G of potato starch will keep it light 15 g of sugar and 6 G of salt and before you put that whisk away get a couple of eggs ready Engles your cold
Butter I don’t like the Mach enough for this I like to work the butter through my fingertips like Nona the between pough and Pat fris is the eggs start adding ice cold water I start with 100 G and go from there our goal is to add just enough moisture to bring it
Together and not overwork it like that and just like Pao this dough needs to chill in the fridge wrapped tightly in plastic and squish it you’re actually helping the dough hydrate by squishing it and giving it a good slap and you’re working out your anger issues if you don’t want your shelter
Shrink you got to let that dough hydrate properly in the fridge this part I know you know add a little flour roll and twist seriously look at the butter there beautiful I like that that looks good she’s going in that’s it let that still fall into
The edge remember it’s going to shrink a little no matter what you do trim off a little of the excess that’s how you want it and as usual beans or rice or something for pie weights that should be done in 15 minutes tops that actually took 25 minutes but
It looks perfect we got to let it cool before we can clean up the edge I want to extract just the fettes because everybody knows that’s the best part but there’s still a ton of flavor here the shape is just wrong we’re going to fix that by dicing it up nice and we
Need shallots for flavor so might as well add them too fettes up on one side diced on the other season it up a little olive oil same goes for the the asparagus and those are going in the oven to roast a serrated knife and careful Strokes will clean up that
Edge like that of course this is held together with eggs 100 G of milk and Rota instead of heavy cream this isn’t aich this is Italian keep it classy with salt and white pepper and you got to have nutmeg the build goes diced broccoli at the bottom asparagus make sure you alternate them
Everyone wants the tip or so they tell me fill it in and stud it with broccoli florettes and chunks of smooth creamy Fontina this isn’t mozzarella this cheese has got real flavor this is going to be a long wait 350 how long I don’t know yet
Huh this monster took a full hour M oh broccoli asparagus and Fontina it’s a Cheesy vegetable pie it’s a vegetable dish uhhuh the Fontina is a lovely little chain it’s all about the cheese so good chunks of cheese in there if you put ricot and Fontina on anything I’m going to want it