Tomato-Asparagus Tart with Pancetta and Talagio Cheese

Tomato-Asparagus Tart with Pancetta and Talagio Cheese

Tomato-Asparagus Tart with
Pancetta and Talagio Cheese

This tart is perfect as a starter, luncheon or light supper.  For lunch or supper pair it with a great salad of mixed field greens tossed with a light vinaigrette such as a Spanish sherry or Italian vinaigrette made with balsamic vinegar.

Makes One 11” Tart

1/2     Recipe Pate Brisee, Rolled Out to Fit an 11” Tart Pan with Removable Bottom and Blind Baked

1          Tablespoon XVOO

6          Ounces Pancetta, Thinly Sliced and Cut into Pieces

¾         Pound Asparagus, Trimmed and Thinly Sliced Leaving the Tips Intact

2          Medium Tomatoes, Seeds and Juice Removed, Sliced ½” Thick

½         Pound Talagio Cheese, Room Temperature

½         Pound Cream Cheese, Room Temperature

½         Cup Crème Fraiche

3          Large Eggs

Preheat oven to 350°.

On a lightly floured surface roll out the paté brisee to ¼” thick.  Transfer to an 11″  tart pan with removable bottom.  Crimp the edges, prick the crust as in the blind baking instructions and refrigerate for 1 hour.  After 1 hour, remove from the refrigerator and blind bake the crust to the partially cooked stage.   Cool completely and set aside.

In a medium sauté pan, heat 1 tablespoon XVOO and add pancetta.  Cook until crispy, stirring often.  Add the asparagus and cook for 2 minutes.  Remove from heat and drain the pancetta and asparagus on a paper towel.  Set aside.

Combine Talagio Cheese and Cream Cheese in the bowl of a mixer fitted with the paddle attachment and beat until thoroughly mixed.  Beat in the Crème Fraiche.  Add the eggs, one at a time, beating thoroughly after each addition.

Place the sliced tomatoes on top of the baked pastry crust and spoon the pancetta-asparagus mixture evenly on top of the tomatoes.

Pour cheese mixture into the tart pan reaching up to 1/2″ from the top of the crust. Smooth out the top with a spatula.  Be sure the filling has gone in between and around the tomatoes, asparagus and pancetta.  Place the tart pan on a cookie sheet (preferably a pizza pan with holes) and bake for 20 to 25 minutes; until the mixture is set, starts to color a little and puffs up slightly.

Remove from the oven and allow the tart to cool completely.  After the tart is cooled, remove the side of the pan.  At this point you can serve it at room temperature or slightly warm.

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