I just finished a series of videos for Kitchen Aid and The Daily Meal. In them, I shop at the Greenmarket in NYC’s Union Square, give tips for choosing and storing seasonal. local produce and make an asparagus tart with my purchases. It was a fun day and a great excuse to check out the market and talk with some of the farmers.
You can watch the three videos here, on The Daily Meal site:
Asparagus, Onion and Goat Cheese Tart
1 recipe Pate Brisée
2 tablespoons unsalted butter
1 pound onions, peeled, halved and sliced (about 5 cups)
1 teaspoon salt
½ pound small asparagus, trimmed and cut into 2 inch pieces (about 1-1/2 cups)
2/3 cup goat cheese broken into small pieces
¼ cup heavy cream
1 tablespoon chopped chives or tarragon
1) Preheat oven to 400°F.
2) On a lightly floured surface, roll out tart dough to 1/8th-inch thick circle and place inside a 9-inch tart or pie plate. Refrigerate for 30 minutes. Using a fork, make small holes all over the surface of the dough. Cover the tart shell with a large circle of parchment paper and fill with baking beans.
3) Place the tart shell in the preheated oven. After 15 minutes, or when the dough begins to look set, remove the beans and parchment and cook for an additional 10 minutes, or until the shell begins to turn golden brown around the edges. Remove from the oven and cool.
4) Melt the butter in a 10” sauté pan over medium-low heat. Add the onions and salt, stir briefly, then cover and cook for 10 minutes. Remove the cover, lower the heat and continue to cook, stirring occasionally until the onions are soft and tender, about 20 minutes. Add the asparagus and continue cooking 5 to 10 minutes, or until the asparagus are tender. Remove from the heat and cool. Add the goat cheese and mix briefly.
5) Spread the onion-asparagus mixture over the cooled tart shell. In a bowl, combine the egg, cream and chives and pour over the top.
6) Bake in the oven until the top begins to brown and the egg looks set, about 15-20 minutes. Let cool for 10 minutes, then cut into wedges and serve.
Makes one 9-inch tart shell
1-1/4 cups all-purpose flour
½ teaspoon salt
8 tablespoons (4 ounces) unsalted butter
¼ cup ice water
- In a medium bowl combine the flour and salt. Cut the butter into small pieces and add to the flour mixture. Using the tips of your fingers, work the butter into the flour mixture until it resembles coarse meal, with a few “pea size” bits of butter left.
- Drizzle the water over the top of the flour (you may not need all of the water: start with half) and mix until the dough just begins to come together into a ball. If the mixture does not hold together, add another tablespoon of water.
- Mix the dough briefly with your hands until it forms a ball. The dough should look not look smooth, but have a slightly marbleized surface of butter and flour. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 1 hour before using.