Sunday, May 19, 2013

Celebrating Michigan spring produce: part 2

Michigan asparagus tart:

Puff pastry crust, docked on bottom, pre-baked at 400deg convection for 12 minutes.

Whisk to combine: 1 cup quality ricotta, four eggs, 1/2 cup grated pecorino, 2 tbsp Dijon, freshly grated nutmeg, hot sauce to taste, kosher salt & black pepper.

Sear one large batch of seasoned asparagus in cast iron skillet for two minutes. Pull crust out of oven, pour in custard, top with seared asparagus and another 1/2 cup grated pecorino.

Bake for 30 minutes or until center of custard is just barely set.

Serve with arugula & quinoa salad. Recipe to follow soon. I promise. ;)

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