Nutrition Facts
6 servings
6
Recipe for Melting Green Asparagus Tart
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Ideal for vegetarians (or not). Try this seasonal asparagus tart.
For the shortcrust pastry:
250 Flour
125 Butter
10 Milk
1 pinch Salt
For the filling:
400 Fresh green asparagus
80 Grated Parmesan
1 Plain yogurt
3 Egg
20 Sour cream
Salt, pepper
Directions
1
Preparing the dough: mix in a bowl the flour, a pinch of salt, and the butter cut into pieces, then add the milk. Form a ball. Let the dough rest in the fridge for at least 30 minutes.
2
Peel the asparagus, tie them in two bundles, and cook for 10 minutes in boiling salted water. They should remain slightly firm. Drain them, cool under cold water, and pat dry with a cloth. Cut them into pieces of about 3 cm.
3
Preheat the oven to 180°C (gas mark 6). Roll out the pastry and line a tart pan with it. Prick the bottom with a fork.
4
In a bowl, beat the eggs, add the yogurt, the cream, the muscat, and season lightly with salt and pepper.
5
Sprinkle 50 g of parmesan on the tart base, place the green asparagus on top, pour the mixture, and sprinkle with the remaining 30 g of parmesan.
6
To finish, bake for about 35 minutes in a moderate oven. Enjoy hot or warm.
Ingredients
For the shortcrust pastry:
250 Flour
125 Butter
10 Milk
1 pinch Salt
For the filling:
400 Fresh green asparagus
80 Grated Parmesan
1 Plain yogurt
3 Egg
20 Sour cream
Salt, pepper
Directions
Directions
1
Preparing the dough: mix in a bowl the flour, a pinch of salt, and the butter cut into pieces, then add the milk. Form a ball. Let the dough rest in the fridge for at least 30 minutes.
2
Peel the asparagus, tie them in two bundles, and cook for 10 minutes in boiling salted water. They should remain slightly firm. Drain them, cool under cold water, and pat dry with a cloth. Cut them into pieces of about 3 cm.
3
Preheat the oven to 180°C (gas mark 6). Roll out the pastry and line a tart pan with it. Prick the bottom with a fork.
4
In a bowl, beat the eggs, add the yogurt, the cream, the muscat, and season lightly with salt and pepper.
5
Sprinkle 50 g of parmesan on the tart base, place the green asparagus on top, pour the mixture, and sprinkle with the remaining 30 g of parmesan.
6
To finish, bake for about 35 minutes in a moderate oven. Enjoy hot or warm.
Notes
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Dodo
Very easy to make and truly delicious, this green asparagus tart. The parmesan really enhances the flavor of the eggs. My friends loved it; there wasn't a crumb left. With a salad, it's perfect for dinner or as a starter. THANK YOU. -
CristyPocket
Super delicious!! I made it last year for a group of 35 people. Everyone was delighted! It also works wonders for morale during lockdown :-) -
josette33600
Very good recipe. For my part, however, no muscat, but I added bacon after pouring my mixture and sprinkled with grated cheese. -
Nadine
Very good recipe. The asparagus topping adds a refined touch to this dish. I made it once with wine but didn't quite like it. I then made it several times without alcohol, alternating between cream/milk, soy milk, etc., and it was very good. Choosing soy milk adds lightness to the recipe, but the addition of cream gives it a creaminess... To be chosen according to the circumstances! -
Sandrine
Very good Super good pie! My suggestion: Instead of using a yogurt and cream, I put 100 ml of milk and 1 tablespoon of cornstarch. I also added some white wine. A delight and it changes things up.
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