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Seasonal produce series featuring Leon's fruit & veg supplier Reynolds with a recipe in each film. Learn how to make an indulgent White Chocolate. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends.
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Alright, don’t linger, let’s plan this white asparagus tart formula with 9 components which are definitely easy to have, and we have to process them at the very least through 2 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements White asparagus tart:
- Make ready 10-15 stalks - asparagus
- You need 275 g of puff pastry
- Make ready 150 g - Gorgonzola cheese
- Take 2 for eggs
- Prepare 2 cloves garlic
- Make ready 2 tbsp pine nuts
- Need 1 1/2 tsp for herbs de Provence
- Need Salt
- Need of Pepper
It's full of rich flavor, making it a perfect brunch or dinner dish for. This tart is so elegant and simple that people may not believe how little time it takes to make. Meanwhile, cut off and discard the bottom ends of the asparagus so the spear will fit in the tart pan. Arrange asparagus spears in spoke fashion in baked tart shell with tips pointing outward.
White asparagus tart making process:
- Preheat the oven to 180°C. Roll out puff pastry on a baking sheet lined with parchment paper.Fold the edges over to create a rim. Spread a thin layer of Gorgonzola cheese on top. Beat the eggs and spread them over the cheese.
- Prepare the asparagus (if you use white one, you have to Peel it and cut 2 sm). Chop the garlic. Arrange the asparagus on top of the egg layer, then add pine nuts, garlic, herbs de Provence, salt and pepper. Bake at 180° for approx 30 min until golden and asparagus is soft. If you using green asparagus 20 min is enough.
Share: Rate this Recipe With just a few simple ingredients, this easy Asparagus Tart can make an impressive contribution to any brunch, lunch, or dinner table. This savory veggie tart is the ultimate side dish. Top filling with asparagus; drizzle with oil. Loosen edge with a small sharp knife, then lift. White asparagus need to be cooked soft and should not be al dente.
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