Instead, prep the tart and keep covered until you’re ready to bake. ![]() Fontina is also a good melting cheese and is. Each one has a distinctive flavor, but all are noted for tasting mildly earthy and nutty. Modern varieties include Italian, Swiss and Danish fontina. Fontina is a creamy, semi-firm cheese first made in Italy in the 15th Century. Making a puff pastry tart too far ahead can cause the pastry to go soggy. Fontina is also a good melting cheese and is often used in cooking. Can you make a puff pastry tart ahead of time? ![]() Make sure the filling isn’t too wet and that the bottom element of the oven is hot and pre-heated to ensure the bottom of the pastry bakes into a crisp, golden crust. How do you keep puff pastry from getting soggy? Pile the cubes of cheese in the center of the pastry. Remove from the oven and allow to chill for 10 minutes before slicing and serving. Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Brush the border of pastry with beaten egg and place in a hot oven to bake until the pastry is golden and crisp. Ingredients Unbaked pastry for a 9-inch tart shell 2tablespoons sweet butter cup chopped onions 4 to 5medium asparagus spears 1tablespoon minced chives. Puff Pastry Asparagus Mozzarella Fontina Avocado Oil Italian Seasoning Garlic Powder Salt Pepper Sea. Lay fresh asparagus on top of the cream cheese mixture then season with salt and pepper. This Asparagus Tart is the ultimate spring brunch. Mix cream cheese, egg yolks, Parmesan cheese and seasoning and spread onto the puff pastry. Gently roll out a sheet of thawed puff pastry then score around the edge to create a border.
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