Asparagus, sausage, and pine nut tarte tatin, savory tatin, who says it can only be sweet? We are talking about a flat dough, in this case a rectangular puff pastry, filled with various ingredients that are baked in the oven and then flipped onto a plate.
Absolutely delicious and simple to prepare, the ingredients, asparagus, sausage, and cheese, are in perfect combination. Light dish, very tasty, an alternative to the classic savory pie, it was a revelation I assure you.
For a quick lunch or dinner, the asparagus, sausage, and pine nut tarte tatin is perfect, fresh, genuine, and absolutely delicious.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 636.43 (Kcal)
- Carbohydrates 32.77 (g) of which sugars 4.35 (g)
- Proteins 20.36 (g)
- Fat 48.28 (g) of which saturated 3.79 (g)of which unsaturated 24.41 (g)
- Fibers 2.57 (g)
- Sodium 847.80 (mg)
Indicative values for a portion of 203 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
- 1 bunch asparagus
- 1 roll puff pastry
- 5.3 oz sausage
- 4.2 oz scamorza cheese
- 1.8 oz pine nuts
- teaspoon honey (1)
- sprigs rosemary (1)
- to taste salt
- to taste pepper
Tools
- Baking Tray Ballarini Rectangular Aluminum Baking Tray with 19% off
- Parchment Paper Cuki Baking Paper Sheets 33 x 38 cm – 25 sheets – 1 pack
- Cast Iron Griddle Lagostina Special Non-Stick Griddle Gas and Oven, Die-Cast Aluminum, 13.4 x 10.2 inches, Griddle and Panini Grill, Ergonomic Handles
Steps
Clean the asparagus, remove the ends of the stems. Then boil in a tall pot (if you are interested in purchasing, click here) for a few minutes, leaving the tips out of the water, they will cook with steam and remain bright green.
In the meantime, roast the sausage for a few minutes, cut into pieces and freed from the skin, on a grill plate.
Line a rectangular baking tray with a sheet of parchment paper. Spread honey, a pinch of salt, pepper, a few pieces of sausage, and sprigs of rosemary on the bottom.
Arrange the asparagus side by side, leaving the edges free. Place the rest of the sausage, slices of scamorza cheese, and pine nuts on the asparagus.
Unroll the puff pastry and lay it on the asparagus, pricking it with a fork. Bake in a preheated oven at 356°F for 30 minutes. Turn the tatin, and if necessary, bake for a few more minutes until golden.
Tips for a perfect asparagus, sausage, and pine nut tarte tatin
To prevent the puff pastry from puffing up too much during cooking, after about 15 minutes, place a sheet of parchment paper on top, and a tray as weight.
FAQ (Questions and Answers)
What can I use instead of sausage for asparagus, sausage, and pine nut tarte tatin?
Cooked ham or salami paste would work well.
