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Friday, August 20, 2004

Asparagus Mushroom Tart

Asparagus Mushroom TartMade this some time ago for dinner with my DeLonghi EO 1850 Benchtop Oven. It was my first time working with pastry and it wasn't difficult at all. Once you get into it, you will find that it is actually quite easy. So here is the recipe, beginning with the pastry for the tart shell and then the vegetable filling.

Pastry for tart shell:

75 g butter
175 g plain flour
A pinch of salt
Some cold water

  1. Preheat your oven to 200°C.
  2. In a mixing bowl, rub the butter into the flour and salt until it resembles bread crumbs.
  3. Then slowly pour in some cold water, a tablespoon at a time, to form a smooth dough.
  4. Once the consistency of the dough is right, take it out of the mixing bowl and knead on a lightly floured surface.
  5. Next, roll out the pastry with a rolling pin until it is big enough to line a 21-cm flan dish.
  6. Now, here is a trick... lightly roll the pastry around your rolling pin and then lift onto your flan dish. Then unroll the pastry so that it fits over the top of the dish.
  7. Next, press the pastry firmly into the flan dish. If you have access pastry at the top, simply roll your rolling pin over the top of the flan dish and it'll come off at the sides.
  8. Once your pastry is sorted out, prick the pastry base with a fork.
  9. Bake in oven for about 15 minutes until it is firm.
  10. Remove from oven and let cool

Vegetable filling:

Some oil for frying
100 g asparagus, chopped - use only the top half
4 or 5 fresh button mushrooms, chopped
1 red chilli, deseeded and diced
1 sprig parsley, finely chopped
2 eggs
1/4 pint milk
Salt and pepper to taste

  1. Heat oil in pan and fry chilli, asparagus, mushrooms and parlsey until slightly soft then remove from heat.
  2. Beat eggs, milk and seasoning.
  3. Spoon your vegetables into the tart shell that you've baked earlier and spread them out evenly.
  4. Next, spoon the egg mixture into the tart shell but do not fill it up to the top just yet (or else you will have trouble carrying it as the mixture will tend to spill out). Just when the tart shell is halfway full, carry your flan dish and put it in your oven. Then continue to spoon the rest of the egg mixture into the tart shell.
  5. Bake in oven for about 30 minutes at 180°C until the filling sets.

Comments

Hi,
eh I'm wondering where you got your Delonghi Oven and at what price as I also is thinking of getting the same model as yours. Thanks in advance!

- yen

I got it from Tangs basement but I can't remember at what price. :-(

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