Tart od divljih šparoga i mladog kozjeg sira/Asparagus & young Goat cheese Tart

Please, scroll down for recipe in English

Ako volite blagi okus kozjeg sira i jačinu gorkih šparoga, pomiješanu s domaćim maslinovim uljem, dozom pikantnog svježeg papra i hrskavog tijesta – onda je ovo prava stvar za vas!

Zapravo, i nova stvar za mene! 

Do sada (čudno, ali istinito) nisam jela šparoge u kombinaciji s hrskavim tijestom, a kako i zašto mi je prije nekog vremena palo na pamet da to isto napravim, ni meni samoj nije poznato. Valjda je svemu tome pridonio i domaći kozji sir, kao i pregršt divljih šparoga koje su samo čekale neiskorištene. Ove godine im je stvarno plodna sezona, ne mogu reći da ih se nisam najela, jer sam ih jela u svakakvim oblicima – na rižot, na salatu (najviše!)... 

Zapravo, mogu reći da sam ovo spremala toliko nabrzinu (s kroničnim nedostatkom vremena da se spremi nešto eksperimentalno) da čak nisam ni imala vremena tijesto utisnuti u kalupiće nego sam ga samo pokidala prstima, a na kraju kada se ispeklo zapravo mi se i takav način trganja tijesta svidio (izgledaju baš nekako rustikalno, zar ne?) :)

Tart od divljih šparoga i mladog kozjeg sira

(za 4 osobe, 4x13 cm tart)

      Potrebni sastojci:

·         320 g glatkog pšeničnog brašna

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·         1 veliko jaje, sobne temperature

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·         80 g maslaca, sobne temperature

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·         1 žličica soli

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·         200 g mladog kozjeg sira

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·         120 ml mlijeka

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·         1 stručak divljih šparoga

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·         svježe mljeveni papar

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·         maslinovo ulje

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      Priprema:

·         Pomiješajte brašno s soli pa dodajte razmućeno jaje i maslac narezan na listiće. Tijesto razmrvite rukama, umijesite, pa oblikujte u obliku diska. Zamotajte tijesto u plastičnu vrećicu ili prozirnu foliju pa ostavite u hladnjaku najmanje 20 minuta.

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·         U međuvremenu, zavrijte veću količinu vode sa soli. Šparoge operite i očistite od drvenastog dijela, a potom ih skuhajte oko 10 minuta u vrućoj vodi. Procijedite šparoge od vode u kojoj su se kuhale, pa ostavite sa strane.

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·         Zagrijte pećnicu na 180°C. Pripremite 4 kalupa veličine (otprilike) oko 13 cm, a potom ih premažite s malo otopljenog maslaca.

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·         Tijesto izvadite iz hladnjaka, pa ga izvaljajte na pobrašnjenoj radnoj ploči. Podijelite tijesto na 4 dijela, a potom svaki dio tijesta utisnite u pripremljene kalupiće. Meni se posebno svidilo da tijesto viri van kalupa, a vrhove neuredno otkinite rukama.

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·         Napunite kalupiće s mrvljenim mladim kozjim sirom, prelijte s jednakom količinom mlijeka svaki tart, poslažite kuhane šparoge po vrhu pa poprskajte s malo maslinovog ulja i svježim paprom.

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·         Pecite oko 20-25 minuta (ovisno o pećnici), ili dok vam tijesto ne počne hvatati zlatnožutu boju. Provjerite povremeno da tijesto ne bi zagorilo.  ....................................................................................................................................................

·         Poslužite dok je još vruće.

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English version

Asparagus & young Goat cheese Tart

(serves 4, 4x5-inch tart)

     You need:

·         320 g all-purpose flour

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·         1 large egg, room temperature

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·          80 g butter, room temperature

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·         1 tsp salt

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·         200 g young goat cheese

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·         120 ml fresh law-fat milk

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·         1 bunch of wild asparagus

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·         freshly ground pepper

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·         olive oil

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      Steps:

·         Combine flour, salt, scrambled egg and butter. Make a smooth dough in the shape of the disk, wrap it in the plastic bag and leave it in the fridge for at least 20 mins.

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·         In the meantime, bring to boil large amount of salted wate. Wash and clean asparagus. Cook fresh asparagus for about 10 mins in a boiled water. Drain them from the water, and leave aside.

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·         Preheat the oven to 350 F (180°C). Prepare 4 baking molds approximate 5-inch size, brush with butter and leave aside.

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·         Roll pastry crust on the floured kitchen board, divide into 4 parts and garnish your molds with it – each crust in the separate mold.

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·         Fill your crust with crumbled goat cheese, pour each mold with each amount of milk and garnish with fresh asparagus. Sprinkle with olive oil and freshly ground pepper.

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·         Bake 20-25 mins, or until the crust become golden brown in colour. Check regularly.

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·         Serve.

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P.S. For the measurements check out the kitchen chart! Pin It Now!