The asparagus tart is a delicious appetizer that combines the creaminess of cheese with the freshness of asparagus. Perfect for a spring lunch or a light dinner, this tart is easy to prepare and will surely delight everyone’s palate.
Preheat the oven to 200 degrees (thermostat 6)
Bake the pastry base for fifteen minutes
Meanwhile, drain the asparagus tips and rinse them under running water
Trim the ends so you can easily arrange them on the pastry base in a star shape and across
Warm the broth in a large saucepan
Add the asparagus and heat them gently for eight to ten minutes without boiling
Carefully drain them and place them on a clean towel folded in half
Remove the pastry from the oven without turning it off
Mix the Gruyère and Parmesan
Cover the bottom of the pastry with two-thirds of the cheese
Arrange the asparagus tips on the cheese in a regular sequence
Break the eggs into a bowl; beat them lightly
Add the cream, season with salt and pepper, and add the nutmeg
Gently pour the mixture over the asparagus and sprinkle with the remaining cheese
Place the tart in the oven and bake for fifteen to twenty minutes until the eggs are set
Tart Pan (diameter 22 cm)
Saucepan
Frying Pan
Italy
Remove the tart from the oven, turn on the grill, place it at medium height and let it brown
The surface should be slightly puffed
Count approximately fifteen minutes
Allow the tart to rest for ten minutes before unmolding
You can serve it warm, cold, or at room temperature
| Energy (kcal) | 161.74 |
| Carbohydrates (g) | 13.94 |
| of which Sugars (g) | 1.38 |
| Fat (g) | 8.87 |
| of which Saturates (g) | 4.84 |
| Protein (g) | 7.05 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.33 |
