The savory asparagus tart with puff pastry is a delightful preparation that involves the use of asparagus.
These are spring vegetables, low in calories but rich in beneficial substances that have a diuretic and purifying effect on the body.
Their taste is magnificently highlighted in this savory tart where a crispy puff pastry shell encloses a soft and melting filling made of milk and eggs, into which tasty and tender asparagus are immersed.
It can be served as an appetizer or a main course, and it’s also great to pack in a picnic basket or enjoy on an outing.
Simple to make, this puff pastry tart can also be prepared a day in advance and reheated to renew its crispness, yet it’s excellent even when cold.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 238.15 (Kcal)
- Carbohydrates 13.40 (g) of which sugars 1.88 (g)
- Proteins 8.18 (g)
- Fat 17.34 (g) of which saturated 4.36 (g)of which unsaturated 8.95 (g)
- Fibers 1.42 (g)
- Sodium 205.66 (mg)
Indicative values for a portion of 80 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 package puff pastry (round 230 grams)
- 1.1 lbs asparagus
- 1 onion (fresh)
- 1/2 cup milk
- 1/4 cup cooking cream
- 3 eggs
- 2.5 oz provola cheese (sweet)
- 1 oz Grana Padano DOP (grated)
- to taste extra virgin olive oil
- to taste sweet paprika
- to taste salt
Tools
- Savory Tart Pan 10.5 inches
- Peeler
- Vegetable Knife
- Cutting Board
- Hand Whisk
- Large Pan
Preparation
To prepare the savory asparagus tart, first wash the asparagus in cold running water, and gently pat them dry.
Clean them by cutting off the hard end and then removing the outer skin of the asparagus with a vegetable peeler, which is a bit fibrous.
This operation should be done for more than half the length of the vegetable.
Meanwhile, put a large pan of water on the stove.
It’s important that it is spacious so that the asparagus can cook well spread out and cook without breaking apart.
Cut them into 3 parts, setting aside the tips, which are very delicate.
Once the water boils, lightly salt it and add the asparagus stalks, but not the tips.
Blanch on low heat for 7-8 minutes, then add the reserved tips and continue cooking for another 7 minutes, for a total of about 15 minutes.
If they are thin, a total cooking time of 10 minutes may suffice.
When a fork easily penetrates the asparagus, they are ready.
We can use the cooking water on another occasion, perhaps to cook pasta with asparagus in it.Using a slotted spoon, remove the asparagus and place them in a pan where we have sautéed a fresh onion cut into rings in about 3-4 tablespoons of oil.
Lightly salt and let them flavor for a few minutes, then let cool on a plate.
In a bowl, work with a hand whisk: eggs, milk, cream, grated cheese, salt, and sweet paprika until a homogeneous mixture is obtained.
Grease a savory tart pan with a non-stick spray and lay the puff pastry on the mold.
Create an edge, prick the base, and, keeping the asparagus tips aside for the final decoration, lay the stalks on the pastry.
Add sweet provola cheese cubes, grated Grana Padano, then make another layer of asparagus using the tips, which will remain visible, so arrange them neatly.
At this point, slowly pour the mixture over the entire surface of the savory tart.
Level by shaking slightly, sprinkle with sweet paprika, and place in a preheated oven at 356°F (180°C), static mode, middle-lower level, for 45 minutes.
If the tart browns too soon, cover with aluminum foil.
Consumed warm, the tart is more fragrant, but it’s also excellent cold.
The savory asparagus tart with puff pastry is now ready.
Storage
In the fridge well sealed for a couple of days.
In the fridge well sealed for a couple of days.
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