Špargljeva pita/Asparagus tart

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Sezona špargljev se bliža h koncu. Oziroma na mojem vrtu se je končala preden se je prav začela :(. Letošnja letina je bila izjemno slaba. Ampak ok. Kolega mi je prejšnji dan prinesel nekaj špargljev, ki jih je “najdel” na travniku. Tako sem z vrta utrgal še zadnji primerek te sezone in ga ovekovečil na internetu. Vsi vemo, da šparglji vsebujejo na tone dobrih stvari za telo, tako naprimer vitamin A, C, K in E, so odličen vir vitamina B6, magnezija in cinka, in in in… Šparglji imajo prav tako zdravilne učinke, ščitijo celice jeter pred strupi iz alkohola, pomagajo pri težavah z mehurjem in ledvicami ter skrbijo za zdravje kosti, ker zmanjšujejo izgubo kalcija v kosteh. Samo 5 vršičkov vsebuje 110 miligramov folne kisline, ki pomaga telesu, da se ščiti pred rakom pljuč, debelega črevesa in maternice. Greenz are good, Mmm’key.

Špargljeva pita:

  • 400g krompirja, olupljenega in narezanega na kocke
  • 500g špargljev
  • 4-6 listov listnatega testa (extra tankega)
  • 1/2 ločka masla, (1/4 kockestopljenega
  • loček sveže naribanega dobrega dimljenega sira
  • 3 velike jajce, iz proste reje 🙂
  • lonček sladke smetane
  • svež muškatni orešček
  • sveže mlet poper
  • morsko sol

Kuhaj narezan krompir v vreli in slani vodi 15 minut.  Medtem odstrani olesenel del špargljev, (tukaj je super video, da ne bom na dolgo bluzil o tem http://www.youtube.com/watch?v=YmtLXE1xy-8 ) in blanširaj šparglje v vreli in slani vodi od 1-3 minute (odvisno od debeline). Nato jih daj za kakšno minuto v ledeno vodo, da ustaviš proces kuhanja.

Predhodno ogrej pečico na 190°C .

Nato polagaj liste listnatega testa v ognjevarno posodo in vsakega premaži s stopljenim maslom, medtem ko pustiš približno 1 cm testa gledati čez rob. Medtem, ko polagaš in mažeš listnato testo, preostalo testo pokrij z vlažno krpo, ker se hitro izsuši in postane krhko.

Ko je krompir kuhan ga spiriraj in zmešaj z dimljenim sirom, jaz sem uporabil Bohinca, dimljenega z bukovimi drvami.  Izbira sira je dokaj pomembna, saj da jedi posebno aromo po dimljenem. V drugi posodi zmešaj jajca in sladko smetano ter vmešaj v pire. Začini s sveže mletim muškatnim oreščkom in poprom. Maso vlij v pekač in razporedi po testu. S prsti zavij nazaj rob listnatega testa, tako da dobimo obroč. Položi blanširane šparglje na maso in jih premaži s preostankom stopljenega masla. Plopni jih v pečico in peči okoli 20 minut, oziroma dokler pita ne zgleda zlato-hrustljava. Aja, čiliji so vedno dobra izbira.

PS.: Če ješ samo šparglje (brez vsega, mogoče s+p) porabiš več kalorij, kot pa jih zaužiješ. 100 g plodov ima 18 kcal (76 kJ).

Asparagus tart

Asparagus season is coming to an end. As in my garden it has ended before it realy began :(. This year’s harvest vas very, very poor. But ok. The other day a colleague of mine brought me some asparagus, which he “found” on a meadow, yea.. Soo.. I cut down the last asparagus in my garden and immortalized it on the internet. Evrybody knows that asparagus contains a ton of good things for the body. For example vitamin A, C, K and E, it’s a excellent source of vitamin B6, magnesium and zinc, and and and… Asparagus also have therapeutic effects like it protects cells in the liver against toxins from alcohol, it helps with bladder and kidney problems and it’s also good for bones, cause it reduces the loss of calcium in the bones. 5 tips (only) conrain around 110 mg of folic acid, which helps the body to be more protected against lung, colon and uterus cancer. Greenz are GOOD, Mmm’key.

Ingredients

  • 500g potatoes, peeled and cut into chunks
  • 500g asparagus
  • 4-6 sheets of filo pastry
  • 1/2 cup butter, melted
  • 1 cup of freshly grated quality smoked cheese
  • 3 large organic or free range eggs
  • 1 cup of heavy cream
  • whole fresh nutmeg
  • freshly ground black pepper
  • sea salt

Put your potatos into salted boiling water and cook for 15 minutes. Meanwhile cut off the woody ends of the asparagus (watch here: http://www.youtube.com/watch?v=YmtLXE1xy-8 ) and  blanch the asparagus in a seperate pan of salted boiling water for 1-3 minutes (dependes of thicknes of the plants)

Preheat the oven to 190 °C ( 375 °F)

Layer the sheets of filo pastry in the dish, brushing them with melted butter as you letting about 1 cm to hang over the edge. Put a clean, damp kitchen towel over the other filo pastry, cause it will dry up fast and it’ll become crumbly.

When the potatoes are done, mash them with the cheese, I used some good quality smoked Slowenian cheese. The cheese here is realy important, cause it gives the dish the special smoky flavor. In a seperate bowl mix together the eggs and cream and stir it into your cheesy mashed potato. Grate in the nutmeg and season well with black pepper. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Line up the blanched asparagus and make sure you cover it all. Brush over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Oh, and chilies are allways a good choice.

PS.: If you eat plain asparagus (you could use s+p) you spend more calories then you consume. 100g of asparagus has only 18 kcal (kJ).
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