Аспержи Козирка
Този торта е безпогрешно богат – има пюре от сладкиши, Gruyere, козе сирене и крем – все пак цялостният ефект е лекота. Това е удобно допълнение към празнично разпространение като тази, но в комбинация със зелена салата, то също прави задоволителен вечеря самостоятелно.
Източник: Марта Стюарт Ливинг, април 2013 г.
Общо време
Prep
добив
Emilio
27.04.2023 @ 05:37
This cake is perfectly rich – it has a puree of sweets, Gruyere, goat cheese, and cream – yet the overall effect is lightness. This is a convenient addition to holiday spreads like this, but combined with a green salad, it also makes a satisfying dinner on its own. Source: Martha Stewart Living, April 2013. 3 hours 45 minutes. Makes one 9-inch tart. Total time: Prep Yield Ingredients 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed 1 tablespoon all-purpose flour, plus more for work surface Coarse salt 1 pound asparagus, trimmed, cut into 2-inch pieces, stems and tips separated 2 tablespoons extra-virgin olive oil 4 large eggs, room temperature 1 cup heavy cream 1 1/2 ounces Gruyere cheese, finely grated (1/2 cup) 2 ounces fresh goat cheese, crumbled into large pieces (1/2 cup) Instructions 1. Roll out pastry on a lightly floured surface to a 14-inch square; cut into a 13-inch circle with a paring knife (use a bowl or plate as a template). Transfer to a 9-inch round tart pan or 5 1/2-to-6-cup deep-dish pie plate. Prick all over with a fork. Freeze until firm, about 30 minutes. 2. Preheat oven to 350 degrees. Line shell with parchment and fill with pie weights or dried beans. Place on a baking sheet and bake until edges are pale golden brown, about 40 minutes. Remove shell from oven and remove pie weights and parchment. Return shell to oven and bake until bottom is dry and golden brown, another 5 to 10 minutes. Let cool completely on a wire rack. 3. Bring a medium pot of water to a boil and add 2 tablespoons salt. Add asparagus shavings and cook until just tender, about 2 minutes. Transfer to a bowl of ice water; when cool, transfer to a plate and pat dry. Add asparagus tips to boiling water and cook for 30 seconds. Drain and transfer to ice water; drain when cool. Pat dry and toss with oil in a bowl. Transfer stems to a blender. Add eggs, cream, flour, and 1 1/4 teaspoons salt to blender and puree until very smooth. 4. Pour cust