Asparagus tart

Asparagus tart
I’m taking full advantage of the far too short asparagus season. So I can’t resist the urge to offer you a new pie. I had already given you the recipe for a delicious rustic pie a few weeks ago.
This time, I redid a pie that I had already made a few years ago. I had excellent memories of the dough, which is really very original. Indeed, this one is like puff pastry. This gives it a very pretty appearance, and an incomparable crunch.
However, the way to do it is very simple. I took pictures of each step for you. There is nothing very complicated and I think it will be very clear that way. I found this recipe on the Italian blog Deliziosa Virtu which I love to follow.
For the filling, I made with what I had in my fridge, ie fresh goat cheese. We can imagine another fresh cheese or even ricotta. Do not wait to test this pie, because the asparagus season will unfortunately soon end.

Asparagus tart :

Dough:

150 g wholemeal flour
150 g T45 flour
1 egg
100g water
salt
80g melted butter
Put all the ingredients except the butter in a robot or in a salad bowl and knead to have a smooth dough.
Film and let rest for about 30 minutes.
Place the dough on a floured work surface and roll it out into a large rectangle.
Brush the entire surface with the cooled butter.
Roll into a sausage, then cut it along its entire length, as in the photo.
Roll up the 2 half sausages on themselves, to have a circle, then spread them out.
Asparagus tart

Trim:

1 bunch of green asparagus
200 g of fresh goat’s cheese
1 egg
50 g of parmesan
salt pepper
oregano

Heat a pan of salted water, and cook the asparagus for about 5 minutes, until tender.
Keep the heads, and put the rest in the blender with the goat cheese, the egg and a little oregano. Mix finely.
Add the Parmesan, seasoning and grated Parmesan.

Preheat the oven to 200°C.

Put the first dough in a dish, then the filling. arrange the asparagus heads and a little oregano on top.
Fold the edges of the dough over the filling and moisten it slightly.
Cover with the second dough.

Bake for about 40 minutes.

Enjoy hot or lukewarm.

Asparagus tart

To finish: choose other fresh cheeses according to your desires.
You can also choose other herbs. Basil would be perfect.

This pie reheats very well.

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