quick & dirty tart

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I didn’t plan this post.

Usually I think about what to cook or to bake or to create, then I buy whatever I need if it isn’t already lounging in my kitchen pantry or fridge … Then I start the adventure & take lots of photos … This time I simply decided to make a tart – an adhoc decision. I had no plan so far to create a post out of it. Therefore there are only few photos because I only took some photos for my Instagram.

Back then my time was limited … so … To optimize the creation process I made a trip to my trusted food store:

• a ready-to-bake shortcrust
• finely grated parmesan
• roughly grated emmentaler

ended up in my trolley. Usually I rely on a chunk of parmesan & I grate the parmesan. The same is valid for emmentaler. Usually I also make my own shortcrust …

Whatever … all shortened my time in the kitchen considerably.

So … now you get it – it’s a quick & dirty way to make a tart.

There are always these ideas about doing all from scratch. In general I commit myself to it – although from my background as a full-time employee I know that adjustments have to be made, because of always being short on time for special kitchen activities which are time-consuming. When reading my blog you’ve seen that I’m always tackling difficult tasks w/ the objective of making it more simple meaning getting something ready for day-to-day cooking & baking. In this business it’s strictly no frills & straightforward processing.

If working w/ ready-to-use resp. ready-to-bake ingredients it’s important to have a careful look at the products you buy.

My shortcrust pastry is a fresh pastry w/o any preservatives, any flavor enhancers and any colourants. The grated emmentaler was an organic product w/o anything else in the bag. The grated parmesan also was pure parmesan.

If you need to do it quick & dirty ask yourself what you want to create & how sophisticated & complex it should become. Stay w/ a simple task. When buying ingredients in your trusted food store buy the good ones. Finally work forcefully.

… & don’t have a bad conscience when somebody boasts about doing everything from the scratch.

Let’s start!

What do we need?

• shortcrust pastry
• roughly grated emmentaler
• cooked ham
• eggs
• crème fraîche
• finely grated parmesan
• green asparagus.

I worked w/ emmentaler instead of gruyère because I wanted a less overpowering cheese flavor which might kill the gentle asparagus flavor.

Starting the cooking: preheating the oven to 170° C w/ fan.

The asparagus is trimmed i. e. snapping off the wooden parts (about 1/4 of the stem) & cleaned. Afterwards the asparagus is cooked for about 2-3 min in boiling water & drained. So much for the preparation of the vegetable part.

The pastry is rolled out & fitted into the tart form, a rectangular form w/ loose bottom. No need to oil the tart form.

I distribute the grated emmentaler & the cooked ham which I cut into stripes before.

I whisk the eggs, add the crème fraîche & half of the grated parmesan. Some salt & pepper to taste. The mess is poured into the tart form.

Finally the green asparagus is arranged on top & sprinkled w/ the rest of the grated parmesan.

Then it’s the oven session for about 30 min.

You may serve the tart at once: still hot or warm. You may also let it cool down to room temperature. Because of the loose bottom it’s easy to transfer the tart to an appropriate plate or whatever.

You may also easily cut the tart in 6 rectangular pieces or 12 triangular pieces …

When storing in the fridge make sure that it’s at least at room temperature when appearing on the table: the flavor is much better!

Enjoy!

(information on equipment)