Friday, September 17, 2010

Potato Asparagus Tart & Freezer Cooking Day Results

I've accomplished a lot today, due to careful planning. I map out my cooking days the day before. I usually break it down step by step so I am efficient- combining like tasks (like chopping all of the onions I need for every recipe all at one time), starting the longest recipes first, etc. I was able to get all of this done in about 6 hours today. I took a few breaks and took my time. 

10 cups pancake mix
2 jars of fresh salsa
8 lunches of broccoli & brown rice
8 lunches of potato asparagus tart
30 cups poultry stock
3 dinners light turkey tetrazzini
3 dinners turkey & brown rice casserole
2 pans whole grain cinnamon rolls
3 dinners (1 1/2 lbs) parmesan chicken nuggets
1 lb sliced roast turkey for sandwiches
one jar of ranch dressing
one jar of italian dressing
one jar of french dressing

Now, for a new recipe- Potato Asparagus Tart

I've made this tart once before. It was delicious. I had stocked up on fresh asparagus in the springtime, so I was able to use it right out of the freezer today. This makes for a nice warm lunch, nice for fall even though it's got spring flavors. 

For tart:
10 stalks of asparagus
1 large potato, sliced
1/2 cup cheddar cheese, shredded
5 eggs
1 cup milk
sea salt & freshly ground pepper

For crust:
1 cup ap flour
1 cup whole wheat flour
1/2 cup butter
pinch of salt
ice cold water

Combine flour, salt, and butter with a pastry blender until you get something that looks like wet sand. Add a little cold water at a time until the dough holds together on it's own. Start out stirring the water in, then move to gently kneading it. 
I use my food processor for this- pulse flour and butter, scrape sides, and pulse again until you get the wet sand-ish looking crumbles. Add ice cold water in a stream while the processor is running. Takes about 30 seconds to form into a bunch of crumbles and a slightly sticky ball of dough. 

Remove dough and pat it together to form a ball. Use a little flour if it's sticky, but not too much because it toughens the dough.
Grease a 13x9 baking pan. Pat crust into bottom of pan and up the sides about an inch. 

Clean asparagus & chop into 1 inch pieces.

Slice potatoes and add to a pot of cool water. Bring to a boil and cook until just tender. Drain & cool. 

On top of tart crust, add a single layer of potato slices and sprinkle with grated cheese. 

Season with salt & pepper. 

Combine eggs and milk in a bowl and pour over the potatoes/cheese layer. Sprinkle asparagus spears equally across the tart. 

Bake at (375°F) in the preheated oven for about 50 minutes or until the egg mixture is slightly brown and throughly set. 

Serve warm with soup or a salad.