Celebrate the weekend with an afternoon garden party menu, and let your guests help themselves to this delectable tart.
Ingredients
- 350g ripe brie, roughly chopped
- 150g fresh ricotta
- 300ml thickened cream
- 2 eggs, plus 5 extra yolks
- 3 bunches thin asparagus spears, woody ends trimmed
- Green salad, to serve
Parmesan pastry
- 1 2/3 cups (250g) plain flour
- 2/3 cup (50g) grated parmesan
- 125g chilled unsalted butter, chopped
- 1 egg
Method
- Step 1For the parmesan pastry, place flour, parmesan and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add egg and pulse until the pastry comes together in a ball, adding 1-2 tablespoons chilled water as needed. Flatten into a disc, enclose in plastic wrap and chill for 30 minutes.
- Step 2Preheat the oven to 180°C and grease a 28cm x 20cm loose-bottomed tart pan.
- Step 3On a lightly floured surface, roll out the dough into a 35cm x 25cm rectangle. Press into the prepared tart pan and chill for a further 15 minutes. Line with baking paper and pastry weights or uncooked rice, then blind-bake for 15 minutes. Remove the paper and weights, then bake for a further 10 minutes or until golden and dry.
- Step 4Meanwhile, whiz the brie, ricotta, cream, eggs and extra yolks in a food processor until smooth. Season to taste, then pour into the pastry case and lay the asparagus spears on top.
- Step 5Bake for 25-30 minutes until the filling is set and the top is golden. Serve warm or at room temperature with a green salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2662 kj
Energy
49g
Fat Total
30g
Saturated Fat
3g
Fibre
23g
Protein
308mg
Cholesterol
428.6mg
Sodium
3g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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