An Asparagus and Gruyère Tart (Serves 4-6)
Prep Time:40 mins, Cook Time: 30 mins, Total Time: 1 Hr 10 mins
May 24, 2013
One good thing though is the delightful occurrence of asparagus season, the weather may not feel like but the shops are brimming with glorious, magical spears. And round here of both the white and green varieties, though I have to admit to not being the biggest fan of the grown-in-the-dark former. It’s definitely the goodly green stuff that gets me going. And the blogosphere is full of it too, I can barely turn on my computer without there being an image of yet another fabulous asparagus (or rhubarb) recipe! And unlike the weather, I’m so not complaining about that.
So here’s my first Asparagus recipe of the year (yep, there’s more to come!). A simple Asparagus Tart made with an ever so easy homemade shortcrust pastry, a large bunch of lightly steamed asparagus floating in a creme fraiche, Gruyère, Dijon mustard and eggy deliciousness topped with a sprinkling of Parmesan. Oh it’s good. A little naughty admittedly, but hey what’s the odd tart here and there between friends.
Now for the bloggie challenges. Since Asparagus is so in season I’m entering my blog to Ren Behan’s Simple and in Season event. And to How to Cook Good Food and Franglais Kitchen‘s One Ingredient Challenge, hosted by Laura this month and so happening to be glorious Asparagus, yeah! And as it’s a totally made-from-scratch tart to Javelin Warrior’s Made with Love Mondays event.
toddlers & little people, bigger kids, family dinners, grown ups, parties, lunch or dinners, vegetarians, picnics
Serve warm with a large leafy salad. Maybe some buttered new potatoes too.
a 19 to 25cm width quiche/tart case, food processor for the pastry though can easily be made my hand
An Asparagus and Gruyère Tart (Serves 4-6)
Ingredients Prep Time:40 mins, Cook Time: 30 mins, Total Time: 1 Hr 10 mins
For the Pastry:
130g of Plain Flour, plus a little extra for rolling
65g of Butter, straight from the fridge, cut into small blocks, plus a little extra for greasing
pinch of Salt & Pepper
an egg yolk and a little cold water
For the Tart Filling:
a 450g bunch of Asparagus, washed
3 free range Eggs
200ml of half fat Creme Fraiche
a heaped teaspoon of Dijon Mustard
100g of Gruyère, grated
Salt & Pepper
a tablespoon of finely grated fresh Parmesan
1) Start by making your pastry. Easiest and quickest in a food processor, but can be made by hand too. If using a processor blitz the flour, salt, pepper and butter together until the mixture resembles breadcrumbs. Add the egg yolk and blitz again. With the machine still on add a little very cold water and continue to add until the mixture starts to come together in one piece. Remove from the processor, shape together, wrap in cling film and place in the fridge for at least 30 minutes before using.
2) Alternatively, if you’re making by hand place the flour, salt, pepper and butter in a large bowl. Rub the fat into the flour with your finger tips until the mixture resembles breadcrumbs. Stir in the egg yolk and a little very cold water with your hands. Continue to add water until the mixture comes together in one piece. Shape together, wrap in cling film and place in the fridge for at least 30 minutes.
3) Pre-heat the oven to 200ºC/Gas Mark 6.
4) Whilst the pastry’s resting make your filling. Snap off the tougher ends of the asparagus and throw away, slice the remaining ends into 1 to 2cm slices, retaining spheres approximately half the width of your tart or quiche case. Steam over boiling water for 3 to 5 minutes until almost tender. Immerse in cold water, drain and set aside.
5) Lightly beat the eggs then stir in the creme fraiche, Dijon mustard, grated Gruyère, and pinches of salt black pepper. Set aside.
6) Lightly grease your chosen flan case with butter.
7) The pastry should now be rested. Roll out on a floured surface into a round slightly bigger than your case. Transfer to the case. Hang any excess of pastry over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes. While still hot trim the pastry around the top of the tart case to make a neat edge.
8) Place the small slices of asparagus in the bottom of the tart case. Pile on the creme fraiche filling. Now carefully arrange the asparagus spheres in a pretty ‘sunshine’ design on the top. Sprinkle over the Parmesan.
9) Slide in the oven and bake for 30 to 35 minutes until firm to touch and golden brown on top.