Traditional Asparagus Tart

This one is interesting, as it includes asparagus puree, not only discrete asparagus pieces – makes for somewhat different filling taste..IMG_2916

Serves 4-6

  • 120g cold butter, plus extra to grease
  • 225g plain flour, plus extra to dust
  • 1 medium egg yolk
  • a drop of cold milk or water, if needed

Filling

  • 300g asparagus, trimmed
  • 275ml double cream
  • 2 eggs, beaten
  • 50g gruyère, or nutty cheddar, grated
  1. Rub the butter roughly into flour with your fingertips to coat.
  2. Stir in the egg yolk and a pinch of salt and, if necessary, a drop of cold water to bring it together into a dough.
  3. Form into a thick disc, wrap and chill for 20 minutes.
  4. Preheat the oven to 180C (350F) and grease a 22cm round tart tin.
  5. Roll the dough out on a lightly floured surface and use to line the tin, pressing it into the sides with a small ball of excess dough.
  6. Prick the base with a fork, line with baking paper and baking beans and bake for 15 minutes until lightly golden.
  7. Remove the beans and paper and put back into the oven for five minutes.

Meanwhile,

  1. Steam the asparagus for about four minutes, until al dente.
  2. Chop into short lengths, and put about half of the stalks into a food processor (keep all the tops).
  3. Puree.
  4. Pour the double cream into a jug and add the eggs.
  5. Beat together, then stir in the puree and the grated cheese.
  6. Season well.
  7. Pour all into a shell
  8. Arrange the remaining asparagus pieces on the top of the tart. They may fall in, but some will remain and you will know where what is..
  9. Bake for about 35-40 minutes until jiggly but set, and golden on top, and allow to cool slightly before serving.
This entry was posted in Not sweet but savoury / Tarty nie całkiem deserowe. Bookmark the permalink.

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