Asparagus tart jamie oliver11/29/2023 ![]() Serve it hot or cold either as the “main event” or cut up into smaller pieces for apéritif snacks (if you do that, be careful cutting it small pieces because the asparagus might not cut “clean”). Choose asparagus spears of equal size for this recipe to ensure they are all cooked properly. 1½ tbsp coriander leaves, roughly chopped, plus extra to serve. Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. This recipe uses store-bought puff pastry so it’s really simple to prepare, yet it looks impressive (I think it’s something to do with arranging the asparagus neatly). Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally. I was almost apologetic about serving it (“ Here’s something I made with asparagus that needed cooking and a leftover roll of puff pastry – I hope it’s ok!“) but it really was very, very good. Bored on a public holiday Monday afternoon, this was the best bet match for what was in the cupboard and. It’s inspired by a creamy mushroom and thyme galette I developed last year (that has become a staple in my French cooking classes and which everyone loves!). My slacker adaption of the Jamie Oliver recipe. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. ![]() And following a trip round Jerusalem, he puts together a show-stopping cauliflower roast. Pour the filling into the pastry case, then crumble over the goat’s cheese. Jamie makes asparagus quiche and a pasta carbonara with a luxurious veggie twist. I wanted something I could prepare in advance and this fit the bill because it can be served warm or at room temperature. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight. I wasn’t going to blog the recipe for this tart – I came up with it almost on a whim last weekend when we were hosting friends for our first outdoor dinner of the year (stay tuned next week for some tips on that!) and I was looking for a little something extra to serve alongside vegetables, cheeses and charcuterie.
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