Full of flavor and easy to make, this quick savory asparagus tart recipe!
No need for great chef skills to bake a tasty savory tart; just follow the right tips and have quality ingredients, which are always essential when cooking!
In this case, I boiled the asparagus and then placed them in a puff pastry shell filled with béchamel and 1 egg, decorating the surface with cherry tomatoes. Easy, right?
Served for an aperitif, it was a great success, and even though I prepared it in the morning, it was delicious in the evening with a quick pass in the microwave!
Now it’s asparagus time, and wonderful evenings to spend with friends.. so try it!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Spring
- Energy 214.66 (Kcal)
- Carbohydrates 21.00 (g) of which sugars 3.28 (g)
- Proteins 6.50 (g)
- Fat 11.47 (g) of which saturated 3.39 (g)of which unsaturated 2.12 (g)
- Fibers 2.48 (g)
- Sodium 219.01 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.05 oz asparagus
- 1 cup béchamel
- 1 medium egg
- fine salt
- pepper
- 1 roll puff pastry
- 4 cherry tomatoes (red and yellow)
- 1 tbsp breadcrumbs
Tools
- Baking pan 24 cm rectangular
Steps
– (1) Boil the asparagus in salted boiling water; then drain them and pass them into a bowl with ice water (2)
Cut part of the asparagus first in half, then lengthwise (3) and chop all the others into pieces (4)
– Pour the béchamel into a bowl and season it with the whole egg, salt, and pepper. (5)
– Unroll the pastry directly onto the baking tray with parchment paper (6), remove the excess, and sprinkle with a tablespoon of breadcrumbs (7)
Fill the shell with the previously seasoned béchamel and decorate with the asparagus (8) and the washed and halved cherry tomatoes (9).
– Preheat the oven to 392°F, and when it reaches temperature, lower to 356°F and bake the tart for 15/20′
Notes
I used a rectangular baking pan with a removable bottom, but you can use any shape
