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Asparagus and gruyere tart
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Prep Time:
85 minutes
Cook Time:
60 minutes
Total Time:
145 minutes
Delicious asparagus and cheese tart, a taste of Spring in every bite!
Ingredients:
  • 265g plain flour
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 20.00 gm iced water
  • 3 bunches asparagus, trimmed, halved
  • 2 eggs, lightly whisked
  • 125ml cream
  • 40g gruyere
Instructions:
  • Preheat oven to 200°C. Combine flour and butter in a food processor, and pulse until mixture resembles fine breadcrumbs.
  • Combine the egg yolk and water in the food processor until the dough just begins to form. Transfer to a lightly floured surface and gently knead until smooth. Shape into a disc, wrap in plastic wrap, and chill in the fridge for 30 minutes before using.
  • Roll the pastry into a 15 x 40cm rectangle, approximately 3mm thick. Carefully line a shallow tart tin measuring 10 x 34cm at the base with the pastry, trimming any excess. Chill in the fridge for 30 minutes to let it rest.
  • Line pastry base with baking paper and fill with pastry weights. Bake for 10 minutes, then remove paper and weights and bake until golden, about 10 more minutes. Lower oven temperature to 160°C.
  • Sauté asparagus in boiling water for 2 minutes, until vibrant green and crisp-tender. Rinse under cold water and drain thoroughly.
  • Layer half of the asparagus in the pastry case. Combine egg, cream, and cheese in a bowl, then pour over the asparagus. Top with the remaining asparagus. Bake until just set, for 30-40 minutes. Serve warm or at room temperature.

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