This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
😋 A gourmet summer tart
I have a passion for pies, whether sweet or savory. First of all, I think it's really practical because it's so quick: you just fill it up, pop it in the oven and off you go to the table. And what's more, I find that pie dinners are always fun and convivial.
For the arrival of spring, I wanted a good asparagus tart, but with a big plus: a Parmesan shortbread crust. It really gives it an extra flavour, and frankly, it's a real treat!
💙 Why you'll love this asparagus and Parmesan tart
- It's quick and easy to make
- Like all pies, it's a great way to enjoy a meal with family and friends.
- It is deliciously gourmet and a change from basic tarts
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡 The edges of your pie crust fall back when baking: tip
This has happened to me many times, and it took me a long time to solve the problem, after many tests.
Before baking, I recommend putting your tart base in the freezer for 1 hour, and onlyputting itin the oven when it's hot. It's the thermal shock that ensures that the edges of the tart don't fall back.
💡Frequently Asked Questions
Stored in an airtight container in the fridge, it can be kept for around 3 days.
From April to June included.
Out of season, you can use frozen ones: I advise you to defrost and drain them before using them in your tart, so they don't soak the pastry.
I recommend that you take a piece that you grate yourself, as the taste will be all the better for it!
📖 Recette
Spring asparagus and Parmesan tart
Ingredients
For the Parmesan crust:
- 8.8 ounces all-purpose flour
- 7.05 ounces soft butter
- 1 pinch salt
- 1.76 ounces grated Parmesan cheese
- 1 egg
For the batter:
- 2 eggs
- 6.76 fluid ounces milk
- Salt
- Pepper
For the garnish:
- 10 green asparagus spears
- 2.82 ounces feta cheese
- 10 fresh parsley leaves
Instructions
- First prepare your crust: mix the flour, soft butter cut into small cubes, a pinch of salt and the Parmesan cheese. Mix well, then add the egg. Mix well again: the dough should be smooth and not crumble. Chill overnight if possible, otherwise for at least 2 hours.
- Prepare the asparagus: rinse under cold running water, cut off any tough stalks, peel lightly and cook for 5-10 minutes in boiling water. Once cooked, set them aside in a bowl of cold water (this helps them retain their beautiful green color).
- Take the dough out of the fridge and leave it at room temperature for around 30 minutes.
- Preheat your oven to 350°F/180°C in fan-assisted mode. Meanwhile, place the dough in a dish and roll it out into the shape of your mold using a rolling pin. Poke holes in the dough with a fork and place in the oven for around fifteen minutes.
- Remove the dough from the oven and prepare the batter: mix the eggs, milk, salt and pepper in a small bowl. Pour over the pastry and arrange the asparagus.
- Bake for approximately 20 minutes. Once cooked, remove the tart from the oven, crumble the feta and add a few parsley leaves.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre