John Myers
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Asparagus Tart
The perfect asparagus tart recipe with a picture and simple step-by-step instructions.
Dough for a 24-cup springform pan:
- 200 g Wholemeal spelled flour
- 125 g Butter at room temperature
- 0,5 tsp Salt + 3 tbsp water
Egg, cheese and cream mixture:
- 200 g Whipped cream 30% fat
- 150 g Grated cheese
- 5 Free range eggs
- 5 tbsp Sesame light
- 1 tbsp Instant vegetable broth
- Grated nutmeg
- Pepper from the grinder
- Salt with caution
Asparagus:
- 1,3 kg Asparagus, white
- 1 pinch Sugar
- 1 pinch Salt
- 30 g Butter
Dough for the 24 springform pan:
- Sprinkle the wholemeal spelled flour on the worktop, cover with flakes of butter, add the salt and the 3 tablespoons of water (may vary).
- Knead the whole thing until you have a nice, smooth dough.
- Now flatten the dough and wrap it in cling film. Park in the refrigerator for at least 1 hour.
Prepare asparagus:
- In the meantime, peel the asparagus and cut diagonally into bite-sized pieces.
- Heat the water with sugar, salt and butter. Add the asparagus and cook for about 5 minutes.
- Pour asparagus into a sieve, drain well and allow to cool.
Egg, cheese and cream mixture:
- Using a hand mixer, mix the 5 beaten eggs with the cream and the freshly grated cheese (I had cheddar) well. Add freshly grated nutmeg and the tablespoon of instant vegetable stock.
Completion of the tart:
- After the dough has rested long enough in the refrigerator, it can do something again. First the dough is halved and then kneaded again thoroughly.
- Butter the springform pan well and dust with flour.
- Roll out one half of the dough and line the cake base with it. Shape the other half into a roll (approx. 70 cm long) and thus seal the transition from the cake base to the cake sides. Now pull the dough up on the sides. The reason is that the egg, cheese and cream mixture does not run down and we have the impression of a cake after baking.
- When all of this is done to our satisfaction, we sprinkle the chopped asparagus on the tart.
- The egg, cheese and cream mixture is poured over this and the whole thing is pushed into the 180 ° C convection (200 ° C top / bottom heat).
- Now the tart can enjoy sunbathing for 45 minutes and get nice brown.
- After we have taken the tart out of the oven, wait about 5 minutes before we open the ring of the springform pan. And then there are 2 possibilities: 1. The tart stands like a one or 2. The tart collapses, then it was probably nothing.
- Now divide the tart into pieces (size depending on hunger and appetite), onto the plate and off to the stomach. We also enjoy a well-chilled glass of Riesling. And I only say “Enjoy your meal”
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