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 they can be easily arranged on the pastry base in a radial and crosswise pattern
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 tea towel folded in half
Remove the pastry from the oven without turning it off
Mix the Gruyère and Parmesan
Cover the pastry base with two-thirds of the cheese
Place the asparagus tips on the cheese in a regular sequence
Break the eggs into a bowl; beat them lightly
Add the cream, salt, pepper, and 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
Remove the tart from the oven, turn on the grill, place it at mid-height, and brown it
The surface should be slightly puffed
Count about fifteen minutes
Let the tart rest for ten minutes, then unmold it
You can serve it hot, cold, or warm
Tart pan (22 cm diameter)
Saucepan
Frying pan
Italia
| 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 |
