June 20, 2010

Camembert and Spring Onion Tarts with Asparagus Tips and a Balsamic Dressing

I was recently reading old posts on my favourite cooking blogs and I was glad to see that quite a lot of people share my love of tarts. To me, it is a simple (though not always) dish to make, and I love the diversity of ingredients you can use, the different forms and colours you can give to your tarts, that you can eat them sweet or savoury... I usually cook a tart almost every week and often have dough leftovers. That’s when I like to be creative and imagine what tart I can make with the ingredients I have at home. This is how I got inspired for these tartelettes, I had half a camembert and some tomato sauce left and I thought about what I could do with that. I would have loved to enter the tart competition on the blog of Clea, but the main requirement is to have made the dough yourself, which was not the case in this recipe. I have to confess that I still haven’t tried to make puff pastry myself. I’m a bit afraid of having a go at it. Maybe that will be one of the next culinary challenges I will undertake this year... If anyone has got a good puff pastry recipe to share with me, you’re welcome to submit it! :)

Camembert and spring onion tarts with asparagus tips and a balsamic dressing – serves 2

  • 150g puff pastry
  • 2 tbsp tomato sauce
  • ½ camembert, sliced
  • 6 spring onions
  • 2 tsp cumin seeds
  • 200g green asparagus tips
  • Olive oil
  • Balsamic vinegar
  • Salt, pepper
  1. Preheat your oven to 200°C.
  2. Divide your puff pastry into 2 balls, and roll each out on a floured work surface to a 20cm disk. Put on a baking tray.
  3. Spread 1 tbsp tomato sauce on each circle up to 5cm on the edge. Top with the camembert slices and 3 spring onions, folding them a bit to fit n the tart. Fold the pastry edge over the filling (see picture). Finally, sprinkle with cumin seeds. Pop into the oven and leave the tarts to cook for about 30min until golden and bubbling.
  4. In the meantime, cook your asparagus tips 4min in boiling water. Prepare a dressing by mixing together salt, pepper, 2tbps olive oil and 1tbsp balsamic vinegar.
  5. Put a tart into each plate, dress the asparagus on the side and season them with the balsamic dressing.

Tartelettes au camembert et oignons nouveaux, asperges au balsamique – pour 2 personnes

  • 150g de pâte feuilletée
  • 2 cs de coulis de tomate
  • ½ camembert, coupé en tranches
  • 5 oignons nouveaux
  • 2 cs de graines de cumin
  • 200g de pointes d’asperges vertes
  • Huile d’olive
  • Vinaigre balsamique
  • Sel, poivre
  1. Préchauffer le four à 200°C.
  2. Faire 2 boules de pâte et les étaler sur 20cm au rouleau à pâtisserie sur un plan de travail fariné. Mettre sur une plaque à four.
  3. Etaler 1cs de coulis de tomate sur chaque disque de pâte, en laissant un rebord de 5cm. Ajouter les tranches de camembert et 3 oignons nouveau sur chaque tarte, en les pliants un peu de manière à ce qu’ils rentrent dans la tarte. Rabattre les bords de la tarte sur son contenu (voir photo). Enfin, saupoudrer de graines de cumin. Mettre au four pendant 30min, jusqu’à ce que les tartes soient dorées.
  4. Pendant ce temps, faire cuire les asperges dans une casserole d’eau bouillante pendant 4min. Préparer un assaisonnement en mélangeant du sel et du poivre avec 2cs d’huile d’olive et 1cs de vinaigre balsamique.
  5. Dresser une tarte dans chaque assiette, arranger les asperges sur le côté et assaisonner avec la sauce au balsamique.

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