Delicious Spring Meal
This Asparagus tart is a perfect spring meal with fresh seasonal ingrediens.
I had some friends over for lunch last week, so to get some food inspiration I visit www.frommydiningtable.com
I found this asparagus tart very beautiful and temting to make, though I did some small adjustments - just because I had to !
In the absence of a few ingredients, I found other replacements that I thought could work well. And I can say that afterwards it did.
Although I'm sure it tastes even better with spelt flour, I made the bottom of organic wheat flour of whole grain.
I also did not have pecorino, but I had a good parmesan that also worked well as a replacement.
So, even with some small and perhaps important ingredients, I can say that this result was very successful anyway. It was gone in a flash
What you need :
320g wheat flour of whole grain
150g butter, chilled from the fridge
4-5 tbsps cold water
1 small onion
300ml single cream
small bunch of fresh mint.
What to do :
First make the pastry. Sift the flour into your mixing bowl, roughly cut the butter into chunks and toss it into the bowl. Mix with a flat paddle until the flour becomes grainy and sand-like, then add the water bit by bit. Watch as a dough slowly begins to form – add a little more water to soften the texture and bring the dough together, if you feel that it needs it. Once the dough has formed, shape into a flattened disc and wrap in clingfilm. Place in the fridge to rest overnight or for at least an hour.
When you are ready to cook the tart, preheat the oven to 190 degrees; butter and flour your tin. Take the pastry out of the fridge and, using a rolling pin, roll it into a large circle, roughly 1cm thick. You can do this on top of a piece of greaseproof paper, as you can then easily lift the pastry up and lay it over the tin. Now, press the pastry into the crevices of the tin and trim off any excess. Cover with a sheet of parchment paper and fill with baking beans to hold the paper down and bake blind in the oven for 15 minutes, then take it out, remove the paper and the beans, and bake for a further 10-15 mins until golden brown all over.
While the pastry is baking, make the filling. Peel and thinly slice the onion, toss it into a frying pan with a drizzle of olive oil and a pinch of salt. The salt will stop it from browning as you cook it - you want the onion softened and ever so slightly caramelised rather than browned. Cook over a medium heat for a few minutes until soft, then add the asparagus and cook for 6-8 minutes until the stalks are softened. Set to one side. Beat the eggs in a small bowl, pour in the cream and grate in the parmesan cheese. Give it a good stir and add a pinch of salt and some freshly ground black pepper to taste.
When the case is crisp, take it out of the oven and arrange the cooked asparagus over the bottom of the pastry case, scatter the onion over the asparagus, tear up the mint leaves and sprinkle them all over, then pour in the egg filling. Put the tart back in the oven and bake for a further 25-30 mins until golden brown on top.
Allow to cool for a few minutes before taking it out of the tin. Serve straight from the oven or cold.