Makes One 11” Tart
For the “Crust”
3 Tablespoons XVOO
1½ Cups Toasted Plain Breadcrumbs
½ Teaspoon Fine Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
For the Filling
1 Tablespoon XVOO
6 Ounces Pancetta, Thinly Sliced and Cut into Pieces
1 Pound Asparagus, Thinly Sliced Leaving the Tips Intact
1 Small Red Onion, Thinly Sliced
¼ Pound Talagio Cheese, Room Temperature
¼ Pound Cream Cheese, Room Temperature
¼ Pound Brie, Rind Removed, Room Temperature
¼ Pound Shredded Whole Milk Mozzarella Cheese, Room Temperature
½ Cup Crème Fraiche
3 Large Eggs
Preheat oven to 350°F.
Mix 3 tablespoons XVOO and breadcrumbs together with the salt and pepper. Firmly press breadcrumb mixture into an 11” tart pan with removable bottom. Crumbs should come all the way up the side of the pan.
In a medium sauté pan, heat XVOO and add pancetta. Cook until crispy. Add the onion and sauté until translucent. Add the asparagus and cook for 2 minutes. Remove from heat and drain the mixture on a paper towel. Set aside to cool slightly.
Combine Talagio Cheese. Cream Cheese, Brie and Mozzarella 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. Add the pancetta, asparagus and onion to the cheese mixture and blend with a rubber spatula until well incorporated.
Pour the mixture into the tart pan, smoothing out the top with an offset spatula. Place the tart pan on a cookie sheet 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.
Hints and Tips: You can substitute ham for the pancetta or leave the meat out completely if you prefer.
