Asparagus rustic tart, is another beautiful tart with a very light base made from simple ingredients. Very simple and quickly to be made, this tart is made with just a few ingredients: flour, water, olive oil and yeast.
It's the perfect tart for a summer day aperitif or as a starter before your main meal. It's ideal to bring along to a picnic or simply eaten for your lunch break instead of a sandwich.
Here my tart is made with seasonal asparagus. If you are an asparagus lover, enjoy this explosion of beautiful taste!
FOR THE PASTRY:
50 ml water
50 ml extra virgin olive oil
200 gr flour
9g yeast for savoury baked
Pinch of salt
FOR THE VEGETABLE FILLING:
2 bunch of organic asparagus
1/2 red onion
2 tablespoons of extra virgin olive oil
50ml dry white whine
salt and pepper
2 teaspoons grated parmesan cheese
1 egg
150ml warm water
Using a large bowl, mix the flour and yeast. Combine the water and gradually add the oil to the mixture, stirring with a fork until moist.
Place the dough onto a lightly floured surface and continue to mix with your hand; knead lightly until smooth. Cover with plastic and rest in the fridge for 30 minutes.
Using a large frying pan over medium heat, add the oil, onions and asparagus. When the onion start to get golden brown colour add the wine and let it evaporate. Then add the warm water.
Simmering until the water has evaporated and cooked the asparagus. If the water evaporates before the asparagus are cooked, add a dash more until cooked.
Salt and pepper to taste.
Hi
ASSEMBLE THE TART:
Preheat the oven to 180°C / 356°F fan.
Take the dough from the fridge and place it in the middle of your round tart tine.
Use your fingers to stretch the dough to the edges of the tart, as evenly as possible.
Add the asparagus on top the pastry. Beat the eggs in a bowl and pour the mixture on top of the vegetables. Sprinkle with parmesan cheese and all done! Ready to go in the oven for 25/30 min depending on your oven. Enjoy!
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