The Savory Tart with Asparagus and Potatoes is a delicious rustic dish with a spring touch.
With its creamy and tasty filling wrapped in a flaky shortcrust pastry shell, it is the perfect recipe for a buffet or a picnic, but also to be served as a rich main course.
But this tart is not only good but also scenic, with its floral decoration, made with hard-boiled eggs and asparagus. Moreover, it is of easy preparation and very practical, especially if you decide to make it using a ready-made base. Otherwise, you can choose to make it at home, following my foolproof recipe: How to prepare shortcrust pastry.
If you like savory tarts, try these other tasty recipes:
- Savory Tart with Potatoes, Mozzarella, and Rosemary: a fragrant pastry with a tasty filling.
- Savory Tart with Potatoes, Salami, and Scamorza: a super delight with a rich, creamy, and stringy filling.
- Savory Tart with Potatoes, Mortadella, and Provola: the tasty and stringy rustic that conquers everyone.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Tart with Asparagus and Potatoes
- 4 potatoes, peeled, cooked, boiled
- 7 oz asparagus
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon nutmeg
- 1 bunch parsley
- to taste salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 egg
- 1 roll shortcrust pastry
- 1 hard-boiled egg
- 8 leaves parsley
Preparation of the Savory Tart with Asparagus and Potatoes
Wash the asparagus under running water and dry them with a paper towel. Remove the end of the stem and peel the asparagus with a vegetable peeler or a small knife, working from top to bottom. The stem should be white.
Cook the asparagus in boiling salted water for 15 minutes (until they are tender). Drain the cooked asparagus and let them cool.
Mash the boiled potatoes and add three pinches of salt, the nutmeg, grated Parmesan cheese, chopped fresh parsley, and the egg. Mix the ingredients well until the mixture is creamy.
Lightly salt the asparagus. Set aside a few stalks for decoration, while cutting the rest into pieces. Then, add them to the potato puree.
Line a 10-inch diameter pan with parchment paper and roll out the shortcrust pastry. Poke the bottom with a fork.
Spread the potato and asparagus filling on the shortcrust pastry, smoothing it with a spatula. Fold the edges of the base and add the reserved asparagus stalks. Finally, drizzle the filling with a little extra virgin olive oil and brush the edges with a little of it.
Bake the savory tart with asparagus and potatoes in a preheated oven at 350°F for 30 minutes.
Once cooked, remove from the oven and let it cool.
Cut the hard-boiled egg in half and gently scoop out the yolk with a spoon. Be careful not to break it! Cut the white part into wedges.
Place the two halves of the yolk on a couple of asparagus stalks and form the flower petals with the hardened egg white wedges. Complete with the parsley leaves.
Tips
-You can enrich the savory tart by adding provola or mozzarella, diced (5 oz).
-You can also add cubes of cooked ham (3 oz).
Related Recipes
Collection of Savory Tarts: easy and tasty rustic recipes
Asparagus and Cooked Ham Frittata
Storage
The savory tart with asparagus and potatoes can be stored in the refrigerator for 2-3 days, well covered with plastic wrap or kept in an airtight container. Reheat it in the oven at 300°F for ten minutes before serving.
FAQ
Can I replace fresh asparagus with frozen ones?
For this recipe, it is preferable to use fresh asparagus because they have a more intense flavor and better texture compared to frozen ones, which can release more water during cooking. However, if fresh asparagus is not available, you can use frozen ones after thawing and drying them well.
Can I prepare the savory tart in advance?
Yes! The savory tart with asparagus and potatoes can also be prepared in advance. Reheat it at 300°F for 10 minutes before serving.
