Asparagus tart with blue cheese and bacon - salty buttery experience
Salty, cheese filling witch bacon crumbles on a thin buttery base – that is a piece of heaven You want to enjoy over and over again. Not to mention the benefits of asparagus :)
Asparagus tart with blue cheese and bacon - salty buttery experience
Pastry ingredients 0:09
Pastry method 0:28
Filling ingredients 1:30
Filling method 2:01
Assembling the tart 2:45
Adapted from:
Pastry ingredients:
250 g all purpose flour
150 g butter, cut in cubes, chilled
1 tsp salt
1 egg
1 tbsp cold water
Filling ingredients:
Asparagus, 14 pieces
70 g blue cheese
100 g grated Emmental cheese
100 g bacon
2 eggs
2 egg whites
100 ml rice milk
0,5 tsp salt
0,5 tsp grated nutmeg
0,5 tsp ground black pepper
Pastry method
Combine flour, butter, egg, salt and water. Rub the ingredients. Lightly flour the work surface, knead the dough until smooth. Roll into a ball, wrap in food wrap. Chill for 30 - 60 minutes. Roll out the pastry on the baking paper sheet until large enough to line tart tin. Gently press the pastry into the edges of the tart tin. Trim the pastry with a fork. Chill for 20 minutes. Heat the oven to 180 C/ fan. Crumple a piece of baking paper, fill with beans, bake for 20 minutes. Turn the oven down to 150 C/ fan. Remove the baking paper and beans, cook the tart case for 5-10 minutes until lightly golden. Set aside to cool.
Filling method
Trim the asparagus, steam for couple of minutes, pour cold water, drain. Chop the bacon. In the bowl mix eggs, egg whites, rice milk, salt, nutmeg, black pepper. Mix all together. Add grated Emmental cheese, crumbled blue cheese into the mixture. Stir all together. Pour the filling on the tart. Arrange asparagus on top. Add chopped bacon. Bake at 170 C/ fan for 20 minutes. Cool for 20 minutes before serving. Enjoy!
You may also enjoy:
Strawberry frangipane tart
Tuna pie
Music in the video: Revenge Body Beat.
About me: I am a mom of two boys, which have a great appetite. So, my days include quite of cooking and baking. As a daughter of three generations of great cooking moms, I have no other choice than bake. There was a time in my life, when I was on a mission of baking Monday cake for my colleagues. However decoration never was the strongest side of mine and no improvements are made in this area till this day. Despite that fact, there might be a chance for real people feel free just to bake and cook their best, right? So, for all those, who are still not sure if their cakes are pretty enough to be exposed – you are welcome, I dare. Enjoy the ride and join me on a road of healthier choices of food ( gluten free, dairy free, sugar free), guilty pleasures in celebration cakes or family favorite – yeast dough pastries. Let‘s embrace the tastes of everyday life. Cheers!
QUICK AND EASY SMOKED SALMON TART
whenever i get short of idea on what to have for dinner or lunch or whenever i have to prepare something in advance for the next day that is easy and quick, i always do this tart, sometimes i do it with just tomatoes and goat cheese, leeks, mixed vegetables, chicken, cold cuts meat or just like what i did, smoked salmon. it can be just fresh salmon mixed with brocoli and you it's always best eaten with green salad on the side. you will for sure be happy of the result when you'll give it a try and make your imagination work and do your own version.
INGREDIENTS:
125g smoked salmon
4 eggs
30cl fresh cream or heavy cream
30cl milk
200g grated cheese
1 puff pastry (bought one but you can make your own)
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Easy Classic Quiche. Cheese, bacon & leek quiche recipe :)
Hey guys, I hope you’re all having a wonderful Easter :) welcome back to what’s for tea, and I hope I find you all very well :)
Today I made a lovely quiche! Such an easy recipe…and incredibly tasty too. Perfect as a light lunch or served with a few chips and salad for a more substantial meal.
I’ve listed everything I used down below incase you want to give it a go for yourself. Thanks for stopping by x
__________________________________________________________________________________________________________
Serves 6-8
I used:
(For the shortcrust pastry)
200g Plain/all purpose flour
100g Cold butter
4-5 Tablespoons ice cold water (or just enough to bring it to a stiff dough)
1/4 Teaspoon salt
The white of one of your eggs
(For the filling)
3 whole eggs and an extra yolk
60g Gruyere or Emmental cheese (grated)
200g Bacon lardons or pancetta
1 Small leek (washed & finely sliced)
300ml Cream
Salt & pepper to taste
***salad or greens to serve***
Thanks for popping over x
__________________________________________________________________________________________________________
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Maple Pear Clafoutis
If you're looking for a dessert to impress guests, try this maple pear clafoutis made with fresh pears and real maple syrup. Top with powdered sugar for a simple but decadent dessert.
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
2 cups (330 g) firm-ripe pears, peeled, cored, and diced, about 3 pears
2 tablespoons lemon juice
1 tablespoon unsalted butter, softened
1 tablespoon granulated sugar
3 large eggs
⅓ cup (80 ml) maple syrup
¾ cup (97 g) all-purpose flour
¼ teaspoon salt
1 cup (240 ml) heavy cream
1 tablespoon vanilla extract
confectioners' sugar for dusting
???? TOOLS USED IN THIS VIDEO
Cast iron skillet:
Whisk:
Mixing bowl:
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Collier's Cheddar and Red Onion Tart | Collierscheese.com
Adding Colliers Powerful Welsh Cheddar to any recipe delivers sensational taste results.
To trigger your culinary imagination Matt Tebbutt, TV Celebrity Chef (BBC Saturday Kitchen & UKTV Food Market Kitchen) and owner of The Foxhunter restaurant, near Abergavenny in South Wales has developed a range of recipes that show just how much, Collier's can enhance a recipe.
Matt has taken time to show you how to produce some of his favourite Colliers dishes.
View the full Ingredients list and Recipe at collierscheese.com
Slow Living: Quiet Cottagecore Autumn Days in Ebro Delta (Film Emulation) | Gardening & Cooking
In this 16mm Film Emulation Slow Living film I want to share the beauty of quiet Cottagecore late Autumn days in Ebro Delta. From foraging mushrooms in the old Farmhouse and getting inspired by a Mushroom tart recipe by Paula Sutton (Hill House Vintage), or starting a winter garden, to cooking asparagus au gratin with soy and orange sauce. I hope you enjoy it.
Ingredients for the Mushroom, Leek & Nuts Tart:
-For the pastry:
280g plain all-purpose flour
140g cold butter, diced
-For the filling:
1 tbsp butter
2 large leeks, sliced
85g roughly chopped nuts/chestnuts
280g mushrooms, sliced
3 medium eggs
250ml cream
180g Cheddar cheese, grated
Nutmeg
Ingredients for Asparagus Au Gratin with Soy and Orange Sauce:
Green asparagus
Ham
Gruyere cheese in slices, or emmental or edam
3 spoons of soy
250ml orange juice
Salt
Olive oil
1 tbsp honey
00:00 Intro
00:29 Chapter I: Foraging Mushrooms in the old Farmhouse
03:18 Chapter II: Walnut, Leek & Mushroom Tart
14:00 Chapter III: Starting a Winter Garden
16:07 Chapter IV: Asparagus Au Gratin with Soy and Orange Sauce
The Film Emulation I use is Cineprint16.
I license my music on Epidemic Sound. Click the link below to get a free month :)
TikTok:
Instagram:
Filmed on: Sony A7III with Tamron 28-75 F/2.8
Edited and color graded with: Davinci Resolve
#slowliving #slowlivingvlog #filmemulation