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Brie and asparagus tart
Brie and asparagus tart
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Prep Time:
65 minutes
Cook Time:
55 minutes
Total Time:
120 minutes
Impress guests with a savory tart at your weekend garden party.
Ingredients:
  • 350g ripe brie, roughly chopped
  • 150g fresh ricotta
  • 2 eggs, plus 5 extra yolks
  • 3 bunches thin asparagus spears, woody ends trimmed
  • Green salad, to serve
  • 250g plain flour
  • 50g parmesan
  • 125g chilled unsalted butter, chopped
  • 1 egg
Instructions:
  • To make the parmesan pastry, combine flour, parmesan, and butter in a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg and pulse until the pastry forms a ball. If needed, add 1-2 tablespoons of chilled water. Shape the dough into a disc, wrap in plastic, and let it chill for 30 minutes.
  • Preheat your oven to 180°C and lightly grease a 28cm x 20cm loose-bottomed tart pan.
  • Roll out the dough on a floured surface into a 35cm x 25cm rectangle, press into the tart pan, and chill for 15 minutes. Line with baking paper and weights, then blind-bake for 15 minutes. Remove paper and weights, then bake for an additional 10 minutes until golden and dry.
  • Blend brie, ricotta, cream, eggs, and extra yolks in a food processor until creamy. Season to taste, then spread the mixture into the pastry case and arrange the asparagus spears on top.
  • Bake until the filling is firm and the top is golden brown, for 25-30 minutes. Enjoy warm or at room temperature alongside a fresh green salad.

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