Asparagus and Goat Cheese Crostata
March 22, 2008
While our dreams of spring were buried beneath three inches of snow this Easter weekend, the asparagus lined on the ice at Service Food kept my spirits high. Well, the asparagus, and watching The Sound of Music twice this weekend…
As the movement towards eating seasonally (and locally) creeps into the routine of more families, it seems our bodies crave what nature provides. And after months of winter root vegetables keeping us nourished and comforted, I’m welcoming the Vernal Equinox with a renewed cooking spirit.
There are so many delicious ways to make asparagus, and so this will not be my last asparagus entry, but I like this twist on what is normally a dessert dish made into a savory spring pie.
I found this recipe in the Midwest Home magazine that arrived in the mailbox Friday. I don't like my large food processor, so I used a pastry blender and it worked just fine. The recipe also didn't indicate what to do with the chopped chives, so I sprinkled them over the asparagus before baking.
It was delicious with a salad for a light dinner.
Asparagus and Goat Cheese Crostata Serves 8
For crostata:
2 c. all-purpose flour
1 tsp. kosher salt
8 oz. unsalted butter, cold, cut into ½-inch cubes
1 large egg, lightly beaten
4–5 Tbsp. ice water
Put flour and salt in food processor and pulse to combine. Add butter; pulse until butter is the size of peas. Add egg and pulse to combine. Add 4 Tbsp. of water and run machine until dough comes together in moist clumps. Add another Tbsp. of water and pulse again if too dry. Dump onto plastic wrap, shape into a disk, wrap, and refrigerate at least 2 hours. (Can be kept in the refrigerator overnight.)
For egg wash:
1 large egg
1 Tbsp. water
Whisk together egg and water. Set aside.
For filling:
6 small new potatoes (about 8 oz.), washed and thinly sliced
¾ c. heavy cream
zest of 1 lemon
1 Tbsp. fresh chives, chopped
1 Tbsp. kosher salt
freshly ground black pepper, to taste
1 lb. tender spring asparagus
2–3 oz. goat cheese
Slice potatoes less than 1⁄8 of an inch. In saucepan, add potatoes, cream, lemon zest, and salt and pepper, to taste. Bring to a boil. Turn heat down and simmer, stirring occasionally, for about 20 minutes, or until potatoes are tender and cream has reduced to almost a glaze. Set aside to cool.
Blanch asparagus for about 1–2 minutes. Remove from skillet and immediately plunge into an ice bath to stop the cooking. Remove asparagus and dry on a clean towel. Cut into 2-inch pieces and set aside.
Roll out dough, ¼-inch-thick by at least 12 inches in diameter. Layer the potato mixture in center of crostata, place asparagus on top, and finish with crumbled goat cheese. Fold dough border over filling, letting it drape gently over potato mixture.
The crostata will have a rustic, freeform appearance. Brush egg wash over folded dough. Bake at 375 degrees for 40 minutes, or until crust is golden brown. Remove from oven and let sit for at least 10 minutes. Cut into wedges and serve.
Post a comment