How to cook asparagus tart correctly? TOP 5 simple recipes with photos at home. Cooking tips and secrets. Video recipes.
Tart is a French culinary invention made from shortcrust pastry with various fillings, such as berries and fruits, as well as vegetables or meat. In this review, recipes for tart with asparagus in various compositions are attached. The products are nourishing, cook quickly, while they taste good and look spectacular.
Asparagus tart - cooking secrets
- A tart is made from crispy shortcrust pastry or puff pastry.
- Make shortcrust pastry in advance, because it should lie in the refrigerator for half an hour. It is a mixture of flour and fat (with butter, margarine or heavy cream). The products are ground into crumbs. Eggs or water are often added to them to "glue".
- It is better to buy puff pastry ready-made in the store, because doing it yourself is a time consuming job.
- The filling in the pie provides for subsequent filling in the form of a creamy egg mass.
- To bake a cake, use a special flat baking dish with corrugated sides or a split cake container.
- Often, tarts are not baked in one large container, but in small portioned tins. Such products are called tartlets.
- Usually, the base dough for the pie is first baked separately, and then together with the filling. To do this, put the rolled dough into a mold. Place baking paper on top of it, on which sprinkle beans or other legumes. Send the form to a preheated oven to 200-210 degrees and bake for 10 minutes. Then take out the form, remove the paper with beans and put the form with the dough back in the oven for another 10-15 minutes. Remove the base dough from the oven, fill with the filling and bake until tender. Baking times and temperatures may vary depending on the recipe.
- Some recipes call for baking the base immediately with the filling without baking the dough first.
- Both white and green asparagus are suitable for the recipe. White grows underground, so it has this color, and green asparagus reaches for the sun. The shoots of white asparagus are softer, but green ones contain more vitamins.
- The most delicious asparagus with shoots 15-16 cm long.
- Try to break the asparagus sprouts, in the place where the stem breaks, the plant becomes rough. Cut off the stem at this level.
- Peel the green asparagus, starting from the middle and moving down the stem, peel the white only under the top.
- Do not throw away the leftovers after peeling asparagus, but use for vegetable broth.
- For tart, asparagus is pre-boiled or blanched. To do this, tie the sprouts into a bunch, put in a high saucepan, cover with water, close the lid and put on fire. Boil it for 5 minutes after boiling.
- Dip the boiled asparagus in cold water so that it retains its color and becomes crispy.
Asparagus tart
Making asparagus tart is very simple. The dough is used universal, so you can bake a pie with other vegetables at its base.
See also how to make lemon tart.
- Caloric content per 100 g - 439 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 45 minutes
Ingredients:
- Flour - 250 g
- Shallots - 1 pc.
- Olive oil - 4 tablespoons
- Freshly ground black pepper - to taste
- Ricotta - 250 g
- Butter - 50 g
- Parmesan - 50 g
- Salt to taste
- Asparagus - 600 g
- Eggs - 1 pc.
- Cream 33% fat - 100 g
- Parsley - 1 bunch
Making the asparagus tart:
- Pour flour, butter and olive oil into a food processor with the appropriate attachment and pour in cold water.
- Mix the products well until a homogeneous dough is obtained.
- Finely chop the shallots and simmer in a skillet in a little water for 5 minutes.
- Wash the asparagus, cut off the coarse lower parts of the stems, and cut the rest into long pieces and send to the pan with onions. Continue simmering for 3 minutes.
- Remove skillet from heat and add chopped parsley.
- In a bowl, stir the ricotta with cream and grated Parmesan cheese.
- Stir the cheese mixture with the asparagus, season with salt and pepper.
- Roll out the dough into a thin layer and put in a baking dish, making sides 2-3 cm.
- Put the filling on the dough, tuck the edges of the dough inward, covering the filling and pinch it in a circle.
- Brush the cake with a beaten egg and bake it in the oven at 200 ° C for 30-35 minutes.
Curd tart with asparagus, green peas and pine nuts
Wonderful festive fragrant and tender tart. Take a beautiful baking dish so that you can serve the finished pie on the table right in it.
Ingredients:
- Puff pastry - 1 layer
- Loose cottage cheese - 250 g
- Asparagus - 18 stalks
- Hard cheese - 150 g
- Fresh Green Peas - 3 handfuls of peeled peas
- Eggs - 2 pcs.
- Sour cream - 100 g
- Pine nuts - 1 handful
- Green onions - 1 bunch
- Shallots - 1 pc.
- Parsley - 1 sprig
- Mint - 0.5 sprigs
- Milk - 100 ml
- Butter - 1 tsp
- Freshly ground black pepper - pinch
- Salt - a pinch
Cooking curd tart with asparagus, green peas and pine nuts:
- Peel the asparagus from coarse cuttings and boil for 5 minutes in boiling water.
- Add the peeled green peas to the saucepan and boil for another 1 minute.
- Remove the asparagus and peas from the boiling water and cool.
- Combine cottage cheese with sour cream and milk. Whisk food with an immersion blender until smooth. Add eggs and beat again.
- Finely chop the green onion, shallots, parsley and mint and put in the curd mass.
- Grate the cheese on a fine grater and send it to the curd mixture. Season with salt and pepper.
- Roll out the dough and put it in a greased form with butter, forming sides. Place parchment on top, add legumes and bake in a preheated oven to 190 ° C for 15 minutes. Then remove the parchment with legumes.
- Put the asparagus with green peas on the baked dough and pour the curd mass with herbs over everything. Sprinkle with pine nuts on top.
- Return the tart to the oven and bake for 30-35 minutes.
Egg tart with asparagus
French egg tart with asparagus is an unusual and original pastry. It will take the first place in the cookbook and will become a decoration of any everyday and festive table.
Ingredients:
- Wheat flour - 250 g
- Butter - 120 g
- Eggs - 4 pcs.
- Cream - 400 g
- Asparagus - 18 stalks
- Ham - 200 g
- Onions - 1 pc.
- Hard cheese - 100 g
- Water - 2 tablespoons
- Salt to taste
- Ground black pepper - to taste
Cooking egg tart with asparagus:
- Combine the softened butter with flour and rub the food with your hands into small crumbs.
- Add eggs (2 pcs.), Pour in water and season with salt.
- Knead a firm and elastic dough. Wrap it with cling film and send it to the freezer for half an hour.
- Roll out the dough and place in a greased baking dish to coat the rims. Top with parchment, add dry beans and bake at 180 ° C for 10 minutes.
- For the filling, hard-boil the remaining eggs, peel them and grate with the cheese on a coarse grater.
- Cut the ham into thin strips.
- Combine cream with ham, egg and cheese. Add chopped onions and spices.
- Remove the beans from the baked dough and pour the filling over it.
- Place the egg tart with asparagus in the oven for 15-20 minutes.
Tart with asparagus and three types of cheese
The asparagus and cheese tart is good, both warm and chilled. It has a very delicate filling, and the base is crispy and rather brittle when hot.
Ingredients:
- Puff pastry - 200-250 g
- Asparagus - 200 g (already freed from the hard ends)
- Ricotta - 200 g
- Mozzarella - 200 g
- Parmesan - 100 g
- Eggs - 2 pcs.
Making a tart with asparagus and three types of cheese:
- Wash the asparagus, boil in boiling water for 5 minutes and cut into medium pieces.
- Cut the mozzarella into cubes, grate the parmesan, and break the ricotta into pieces.
- Combine all the cheeses with eggs, season with salt and pepper and add the asparagus.
- Grease the mold with butter and place a layer of rolled puff pastry on the bottom.
- Place the cheese filling on top and send the pie to the oven. Bake it at 200 ° C for half an hour.
Tart with asparagus, mushrooms and cheese
The combination of asparagus and cheese makes the dish incredibly tasty, while mushrooms complement and add satiety. This classic French pie is made with shortcrust pastry and served as a main course.
Ingredients:
- Puff pastry sheet - 1 pc.
- Champignons - 250 g
- Salt - 1 tsp
- Ground black pepper - 0.5 tsp
- Asparagus - 250 g
- Lemon zest - 1 tsp
- Cheese - 150 g
- Sour cream - 200 ml
Making a tart with asparagus, mushrooms and cheese:
- Heat olive oil in a skillet and add the chopped mushrooms. Fry mushrooms until brown, season with salt and pepper.
- Cut the asparagus diagonally into slices and add to the mushrooms.
- Combine grated cheese, sour cream and lemon zest.
- Roll out the puff pastry into a thin layer, put the oiled on a baking sheet and brush the dough with vegetable oil with a culinary brush.
- Put the filling on it, leaving 1 cm free edges.
- Pour the sour cream-cheese mixture over everything and bake the tart with asparagus, mushrooms and cheese in a preheated oven to 200 degrees for 25 minutes.
Video recipes:
Tart dough
Asparagus pie
Tart with asparagus and cottage cheese
