Asparagus Tart Nyt

In a medium bowl use a fork or a wooden spoon to mash together the goat cheese egg garlic tarragon lemon zest salt and nutmeg until smooth. I was minding my own business sitting on the subway happily reading an article about 2008 kabinett rieslings and how good they were in spring. A 9 inch tart pan a square tart pan or a rectangular one 11 x 8 1 2 inches all with removable bottoms.

Camila Farah

The weather can be capricious this time of year but this savory tart adapted from the food writer anna jones s new vegetarian cookbook the modern cook s year abrams 2019 suits any. Get regular updates from nyt cooking with recipe suggestions cooking tips. If working with thick asparagus place them on the tart at the beginning of baking. Heat oven to 400 degrees. Finally though the new york times broke me down.

Roll dough to fit your chosen tart pan then drape dough in pan. Wrap dough in plastic and refrigerate. Roll out pastry line tart pan with the pastry and cover the pastry with foil. Toss the asparagus with the olive oil 1 4 teaspoon salt and pepper to taste. Then i came across their suggestion for pairing.

Place in the oven and bake 10 to 12 minutes until the pastry looks dry. I ran out and bought a tart pan. As a kid she spent summers in france traversing the country with her family in search of a singular shared love. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy 15 to 20 minutes. You have a few choices.

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Weigh down with dry beans or pastry weights. Asparagus frittata with burrata and herb pesto follow nyt food on facebook instagram twitter and pinterest. Asparagus ends trimmed or snapped. It was a recipe for a crab and asparagus tart. They d buy up fresh produce at local markets devoting the rest of the day to cook or swing by brasseries and cafes sitting down for the kind of unfussy french meals you.

Melissa clark a staff writer for the new york times food section is a self proclaimed francophile. Heat oven to 425 degrees. 13 x 11 tart total time 50 minutes active time 10 minutes freezing time 15 minutes baking time 25 minutes equipment baking sheet parchment paper or silicon mat pastry brush. Asparagus puff pastry tart. Melissa clark a staff writer for the new york times food section is a self proclaimed francophile.

Asparagus puff pastry tart. Weigh down with dry beans or pastry weights. Place in the oven and bake 10 to 12 minutes until the pastry looks dry. Roll dough to fit your chosen tart pan then drape dough in pan. The weather can be capricious this time of year but this savory tart adapted from the food writer anna jones s new vegetarian cookbook the modern cook s year abrams 2019 suits any.