Asparagus Savory Tart Recipe
A Spring Delight for the Whole Family
Category: Savory Tarts
Serves: 8
This delightful asparagus tart combines a tender homemade crust with a creamy, cheesy filling loaded with fresh asparagus and a touch of lemony thyme. Perfect as a centerpiece for a spring brunch or a light dinner, this recipe will quickly become a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 140g |
| All-purpose flour (00 type) | 400g |
| Instant dry yeast | 4g |
| Water | 60g |
| Fine salt | 10g |
| Extra virgin olive oil | 20g + extra |
| Fresh asparagus | 650g |
| Eggs | 4 |
| Grana Padano cheese (grated) | 120g |
| Heavy cream | 150g |
| Smoked provolone (diced) | 130g |
| Almonds (chopped) | 50g |
| Lemon thyme (or regular thyme) | As needed |
| Black pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~12g |
| Carbohydrates | ~30g |
| Fat | ~18g |
| Fiber | ~2g |
| Sodium | ~450mg |
Instructions
Prepare the Dough
- In a mixing bowl of a stand mixer fitted with the dough hook, sift the flour and add the instant yeast. Start mixing on low speed.
- Gradually pour in the room-temperature milk, allowing it to incorporate into the flour.
- Once the mixture begins to come together, dissolve the salt in half the water and pour it into the bowl. Mix to combine.
- Slowly add the remaining water to ensure the salt is well-distributed. Continue kneading until the dough becomes smooth and elastic, pulling away from the sides of the bowl.
- Drizzle in the olive oil while keeping the mixer running. Knead until the oil is fully absorbed and the dough is supple.
- Shape the dough into a smooth ball, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until doubled in size.
Prepare the Filling
- Wash the asparagus thoroughly, trim off the woody ends, and separate the spears. Slice the stalks into oblique rounds, reserving the tips for decoration.
- In a mixing bowl, beat the eggs lightly with a whisk. Stir in the heavy cream, season with salt, pepper, and a generous sprinkling of lemon thyme leaves.
- Add the asparagus rounds to the egg mixture, followed by the chopped almonds, diced smoked provolone, and grated Grana Padano. Mix well to combine. Set aside.
Assemble the Tart
- Once the dough has risen, transfer it to a lightly floured surface. Roll it out with a rolling pin into a circular sheet about 30-35 cm (12-14 inches) in diameter. The sheet should be thin enough to line a 27.5 cm (11-inch) tart pan.
- Grease the tart pan with olive oil and gently drape the rolled dough over it. Press the dough into the pan, ensuring it adheres to the edges. Leave the excess dough hanging over the sides.
- Pour the prepared filling into the tart shell, spreading it evenly with the back of a spoon.
- Cut the reserved asparagus tips in half lengthwise and arrange them in a circular pattern along the tart’s edge for an elegant finish.
Bake the Tart
- Preheat your oven to 200°C (392°F) in static mode.
- Bake the tart for about 50 minutes or until the crust is golden brown and the filling is set.
- If the tart begins to brown too quickly, cover it with aluminum foil during the last 10-15 minutes of baking.
Serve and Enjoy
- Remove the tart from the oven and let it cool slightly before serving.
- Slice into generous portions and serve warm or at room temperature. Pair with a crisp green salad or a chilled glass of white wine for a complete meal.
Tips for Success
- For a nut-free option, omit the almonds and replace them with toasted breadcrumbs for added texture.
- Substitute smoked provolone with other semi-hard cheeses like Gruyère or Fontina for a different flavor profile.
- Lemon thyme elevates the dish with its citrusy aroma, but regular thyme or even fresh parsley can work in a pinch.
This Asparagus Savory Tart combines elegance and comfort, making it the perfect addition to your repertoire. Whether for a family meal or a gathering with friends, this recipe promises smiles and satisfied appetites. Bon appétit!
