Closing the asparagus season, today’s post is all about a delicious, asparagus tart. This time I have also used ham, but you can omit it for a veggie option or choose a filling variation of your preference. For ideas, check the chart at the bottom. Of course, fresh and seasonal ingredients taste always the best.
1 ready-made rolled tart/pie dough or puff pastry – 32-cm (12.5-inch) round
1 cup leek, halved and thinly sliced
2 tablespoons olive oil
1 cup ham, chopped in cubes
500 gr (1 pound) fresh asparagus, trimmed and cut into pieces
1 cup sour cream (crème fraiche)
1 cup grated Parmesan or Gruyère cheese
pinch black pepper, cayenne pepper and/or nutmeg
Preheat oven: 200°C (400°F)
Line the baking tray with parchment paper. Roll out crust and press it into the tray. Prick bases with a fork. Set aside.
Heat oil in a pan over medium heat. Add leek. Cook until soft and edges are lightly brown. Mix ham with leek. Cook for 5 min.
Quickly blanch or steam the asparagus. Avoid overcooking them! Remember that they end up in the oven. Set aside. Reserve some asparagus tips for garnish.
Beat together eggs and sour cream. Add ham/leek mix.
Add cheese and asparagus. Season with salt, freshly ground black pepper, cayenne pepper and/or nutmeg.
Pour mixture evenly into the pastry.
Garnish the center with reserved asparagus tips.
Bake in the preheated oven for 30-35 min until set and golden.
Perfect for brunches, loved in every party, a perfect appetizer, and a great meal served warm or cold with salad.
Try also these filling variations:
|2 cups*:||1 cup:||Seasoning:|
|Asparagus or Spinat||Smoked Salmon** or Mushrooms||Dill or Nutmeg or Black Pepper|
For veggies: *3 cups / **omit