Aspargesart
Denne tærte er elegant enkelhed på sit bedste. Blanched asparges sidder ovenpå et lag med creme ricotta, og papir-tynde skiver af prosciutto er draperet over det.
Kilde: Martha Stewart Living, april 2011
Samlet tid
Forbered
portioner
Udbytte
Easton
27.04.2023 @ 09:48
This tart is elegant simplicity at its best. Blanched asparagus sits on top of a layer of ricotta cream, and paper-thin slices of prosciutto are draped over it. The recipe is from Martha Stewart Living, April 2011, and takes 2 hours and 10 minutes to make. It serves 9 and makes an 8-to-11-inch tart. The ingredients include Pate Brisee, all-purpose flour, coarse salt, freshly ground pepper, asparagus, fresh ricotta cheese, prosciutto, and extra-virgin olive oil. The directions are to preheat the oven to 375 degrees, roll out the Pate Brisee, cook the asparagus, line the tart with parchment paper, fill it with pie weights or dried beans, bake it, spread the ricotta over the tart, season it with salt and pepper, top it with asparagus and prosciutto, and drizzle it with olive oil. Serve immediately.