Saturday

White Asparagus and Broccoli Custard Tart



This is a wonderful and light version of a quiche without the cheese. It's very airy and tender.. both the custard and the pastry shell. I considered adding some Fontina cheese but resisted the urge. :) I was still well pleased with the outcome of this custard, but will try the addition of Fontina next time for a more dense custard. I substituted the herb with fresh rosemary which tasted wonderful with the broccoli and asparagus. This is well suited for an afternoon brunch or tea with a nice salad!
Buon Appetito.. Laurie

Adapted from the Asparagus Custard Tart Recipe found in;
“Best of Gourmet 2006” Cookbook


For Pastry
Ingredients1 1/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 freshly grated lemons, zest of or 1 oranges
1/2 cup cold unsalted butter, cut into bits
1 large eggs, beaten lightly
1 teaspoon vanilla

Directions
1.In a bowl, whisk together the flour, sugar, salt, and zest.
2.Cut in the butter, until it resembles coarse meal.
3.Add the egg and the vanilla and toss the mixture until incorporated.
4. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. 
5. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.


For Filling
1 head broccoli separated into florets, cleaned 
1 lb medium white asparagus, trimmed

1 tablespoon unsalted butter

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/3 cups heavy cream

3 large eggs

2 teaspoons finely chopped fresh Rosemary
2 teaspoons water
*Special equipment: parchment paper; a 9 1/4-inch flan ring* (see cooks' note, below)


Make filling while pastry chills
Wash broccoli florets in cold water. Pat dry. Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.

Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then saute broccoli with 1/4 teaspoon salt, 2-3 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.

Finish filling and assemble and bake tart
Put oven rack in middle position and preheat oven to 375°F.
Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
Whisk together cream, 2 eggs, rosemary, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Spoon asparagus and broccoli mixture into shell, spreading evenly, then pour cream mixture over vegetables.

Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. If you have any extra broccoli tips, scatter over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).

Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.



Cooks' notes:
Pastry dough can be chilled up to 1 day. Let stand at room temperature until slightly softened before rolling out.
• If you don't have a flan ring, you can use a 9- to 9 1/4-inch tart pan with a removable bottom instead. Put a baking sheet in oven while preheating, then bake tart on sheet.
• Tart can be baked 2 hours ahead and cooled completely, then kept, loosely covered with plastic wrap, at room temperature. If desired, reheat in a preheated 350°F oven until warm, 15 to 20 minutes.

Wednesday

Banana Applesauce Cake


I still consider myself a "newby" to gluten free baking, but I have come to know my baking style seems to be nutty. Ha!! Meaning.. I love utilizing nut flours more so than rice blends when possible. Have you ever made a pistachio gateau.. I rest my case! :)

I was so pleased with this recipe! I altered it a bit with the almond flour,  addition of 1/4 tsp. of xantham gum and olive oil.. but other than that, it really was a wonderfully moist cake just as is. 


We recently went to ur favorite Italian restaurant, Gourmet Italia. The owner, Alessandro Prestifilippo, has a home vineyard where he grows much of the vegetables, fruits, herbs and chickens for his restaurant recipes.. and olives for his own Olive Oil label! The olive oil was a MUST purchase.. It's a mild aromatic oil using the Arbequina olive from Spain, it's smooth flavored aroma makes for a wonderful addition in salads, soups and this cake! :)


Gluten Free Banana Applesauce Cake
adapted from Taste of Home's GF Banana Bread

Ingredients
3 cups Paleo Flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup olive oil (preferably NOT extra virgin)
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions
In a large bowl, combine the flour, almond flour, xantham gum, baking soda and salt. In a small bowl, whisk the eggs, mashed bananas, sugar, applesauce, olive oil and vanilla.
Stir into dry ingredients just until moistened.
Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks. 


Yield: 2 loaves (12 slices each).

Enjoy!
Laurie