June 07, 2013

Tart with asparagus and smoked ham

I have been making some future twist to this recipe on tart with asparagus and smoked salmon using another classic combination of asparagus and ham, as I really have a "salmon issue" being over feed with salmon in connection with business travels, so salmon stay from me !!!!

And I definitely prefer this option with asparagus and smoked ham, so therefore I am looking forward to hear your comments to this recipe.

I also decided to increasing the baking temperature from 180'C to 200'C, as I am person demanding faster speed for baking tarts.

Tart with asparagus and smoked ham:  - 1 big pie
  •          1 roll of ready-to-use pie dough
  •          400-500 g asparagus – chopped into smaller pieces
  •          100-125 g Emmentaler cheese - grated
  •          300 g dairy cream with 9-18% fat
  •          2 eggs
  •         200 g smoked salmon – chopped into smaller pieces
  1. Heat the (conventional) oven to 200'C
  2. Place the pie dough in the pie form, cover the top of the dough with baking paper and place ceramic baking beans on top.
  3. Start by baking the dough with baking beans at 200'C for 12-15 minutes.
  4. Take the pie form out of the oven, remove the baking beans and bake the dough for another 4-5 minutes.
  5. Reduce the oven temperature to 180'C.
  6. While you bake the dough, you should prepare the rest of the tart filling.
  7. Pour boiling water over the asparagus pieces.
  8. Mix grated cheese into the cream until the mix is homogeneous.
  9. Afterwards add into eggs and season with salt and pepper.
  10. Fill the asparagus and smoked ham pieces into the pie form with the baked dough.
  11. Fill the cream-mass into the form as well.
  12. Bake the tart at 200'C for 35-45 minutes, until the tart is golden brow.

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