For the shortcrust pastry:
200 g spelled flour
40 g extra virgin olive oil
4 g salt
65-70 g cold water
For the filling:
500 g fresh asparagus
200 g fresh cream
200 g of robiola cheese
60 g grated pecorino cheese
Salt, pepper and extra virgin olive oil
Fresh mint and grated orange peel.
To prepare the savory shortcrust pastry, put the sifted flour in a bowl, add the salt, olive oil and water. Mix it with a spatula. As soon as the mixture is well blended and compact, put it in the fridge covered with plastic film and let it rest for about 30 min.
Roll out the shortcrust pastry between two sheets of baking paper with a thickness of about 3 mm. Oil the tart pan and cover with the pastry. Put it in the fridge for about 30 minutes then cook in a preheated static oven at 170 ° for about 18-20 min. Leave to cool.
Wash the asparagus and remove the leathery part of the stem. In a pan
with a drizzle of oil, cook about 200g of asparagus cut into small pieces, add salt. Blend and cool the asparagus cream.
Slice the leftover asparagus with a potato peeler lengthwise, put them in a bowl with water and ice.
In a saucepan heat the cream up to 65 °, add the pecorino and mix with a whisk, let it cool, pepper and whip with an electric whisk.
In a bowl put half of the soft cheese mix with a spatula. Add the asparagus cream and half of the pecorino cream, season with salt and pepper. Store the cream in a piping bag with a smooth spout.
In another bowl, work the remaining robiola and add the cream to the pecorino.
Season with salt and pepper. Put the cream in a piping bag with a smooth spout.
Fill with the two creams. Dry the asparagus and arrange them on the tart with the orange zest and fresh mint.
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