02 April 2014

Asparagus Tart

Another savory tart, this time with one of my favorite greens! (well after the spinach). Asparagus are so tasty, healthy and they look really gorgeous on a plate. I've got a new book for my birthday (Hartige Taart) which means Savory Cakes and this is my adapted version of one of the recipes. The filling has no egg, instead has a soft bechamel sauce with the special touch of saffron which gives an extra taste and a wonderful color. 

Asparagus Tart
makes a 20 cm round mold
For the pastry:
100 g butter cold and cubed
150 g all-purpouse flour
1/2 teaspoon salt
a pinch of black peper
1 large egg

For the filling:
100 g green asparagus
50 g butter
50 g flour
500 ml whole milk
5 saffron threads or ground saffron
nutmeg, salt and pepper

For the instrucctions for the pastry you can check here.
Preheat the oven to 180º and prepare a 20 cm tin with the pastry. 
Cook the asparagus very short (2-3 minutes) in boiling water, take them out and put in cold water to make them keep their green color

Make a bechamel sauce by melting the butter, add the the flour and stir, then add the milk little by little while continue stirring on slow heat until thikens.
Flavor the sauce by adding salt, pepper, nutmeg and saffron.

Pour the bechamel into the tin, place the asparagus on the top and bake for 30 minutes until the top and the pastry gets slightly golden brown. Allow to set for 10 minutes before serving. 

If you want to know a little bit more about me you can have a look to this interview.

Have a nice week  

1 comment:

  1. Raquel has presentado una rica tarta de espárragos
    Saludos hoy desde