The asparagus and potato tart is a delightful dish perfect and truly flavorful for spring, as asparagus is in season.
The savory asparagus tart has an inviting and colorful appearance.
The tart’s base is made of a puff pastry shell, which can be decorated with braided pastry strips or simply left smooth as in this case.
The top of the tart is covered with a layer of chopped asparagus and potatoes, previously sautéed, arranged randomly, enriched with the addition of grated cheese and stracchino.
When it comes out of the oven, it emits a delicious and inviting aroma, blending the buttery fragrance of the pastry with the fresh scent of vegetables and melted cheese.
The aroma is light but assertive, immediately evoking the freshness of spring.
The crunchy base of the puff pastry provides a pleasant and crunchy texture, while the asparagus and potatoes offer a slightly sweet taste.
The combination of flavors is harmonious and satisfying, creating a dish that works well both as an appetizer and as a main course accompanied by a fresh salad.
Overall, it is a versatile dish, suitable for many occasions, that can be customized based on personal tastes and available ingredients, but always remains a tasty and satisfying option for gourmets.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the asparagus and potato tart
- 1 round puff pastry
- 500 g asparagus
- 400 g potatoes
- 200 g stracchino
- 50 g grated Parmesan cheese
- to taste fine salt
- to taste extra virgin olive oil
- 1/2 onion
- to taste mixed seeds
- 2 eggs
Tools
- 1 Pan
- 1 Mandoline
- 1 Bowl
- 1 Tart pan
- 1 Spatula
- Parchment paper
- 1 Brush
- 1 Chopper
Steps for preparing the asparagus and potato tart
To prepare the delicious asparagus and potato tart, start by cleaning the asparagus by removing the woody part and peeling the potatoes. Wash them very well under running water.
Then cut the asparagus into rounds and, using a mandoline, slice the potatoes and then dice them and chop half an onion with a chopper.
Then in a non-stick pot, pour a small amount of extra virgin olive oil and sauté the chopped onion, then add the potatoes and asparagus. Cook for about fifteen minutes, stirring occasionally, over low heat. After pre-cooking, let cool and then add the eggs, stracchino, and grated Parmesan cheese and mix until a homogeneous mixture is obtained.
Meanwhile, spread the puff pastry in a tart mold d. 28, equipped with parchment paper, leaving the edges out. Prick the surface with the tines of a fork and pour in the mixture. Level it with the help of a silicone kitchen spatula evenly
Using a brush moisten the edges with a little water and sprinkle with assorted seeds of pumpkin, flax, and sunflower. Bake at 356°F, static oven, for about 35 to 40 minutes, until lightly golden.
After the baking time, take it out of the oven and let it cool, garnish with some cooked asparagus tips, and finally serve and…
Enjoy from Barbara!
Storage and notes
The asparagus and potato tart keeps in the fridge for two days. Before serving, I recommend reheating in a static oven at 320°F for about ten minutes.
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