Description
A delicious asparagus and brie tart perfect for a vegetarian meal or appetizer.
Ingredients
Scale
- 1 1/2 cups (about 180 g) all-purpose flour
- 1/4 teaspoon fine salt
- 1 pinch cracked black pepper
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons (30 ml) ice water
- 5 large eggs
- 1/2 cup (120 ml) heavy cream
- 1 clove garlic, grated
- 1 teaspoon lemon zest
- 1 pinch salt
- 1 pinch black pepper
- 2 ounces (about 57 g) quality brie cheese, cubed
- 1/2 pound (about 225 g) fresh asparagus, blanched
- 1 tablespoon (15 ml) extra virgin olive oil
Instructions
- Step 1: In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/4 teaspoon fine salt, and a pinch of cracked black pepper. Add the cold, cubed unsalted butter. Using your fingers or a pastry cutter, work the butter into the flour mixture until it becomes crumbly. Keep the butter cold to ensure a flaky crust.
- Step 2: Whisk together 1 large egg yolk with 2 tablespoons ice water. Stir this egg mixture into the flour and butter mixture, incorporating just until the dough forms. Be careful not to overwork it to maintain a tender texture. Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
- Step 3: Lightly flour your work surface and roll the chilled dough out to about 1/4-inch thickness. Handle the dough gently to avoid cracking. Fit the rolled dough into tart pans, pressing to shape the edges smoothly without tearing. If the dough warms and becomes difficult to handle during rolling or shaping, chill it for an additional 10 minutes.
- Step 4: Preheat your oven to the appropriate temperature (not specifically listed, but bake times suggest around 350°F/180°C). Preheating ensures even cooking and a golden crust.
- Step 5: In a bowl, whisk together 5 large eggs, 1/2 cup heavy cream, grated garlic, and 1 teaspoon lemon zest along with a pinch of salt and pepper. Blend well until smooth. Gently stir in the cubed brie cheese ensuring an even distribution without curdling the mixture; avoid overbeating.
- Step 6: Blanch the 1/2 pound fresh asparagus by boiling for 2-3 minutes until tender but still crisp, then drain. Toss with 1 tablespoon extra virgin olive oil.
- Step 7: Pour the egg and cream filling evenly into the prepared tart pans with dough-lined bases. Arrange the blanched asparagus stalks on top of the filling in a visually appealing pattern to ensure each slice includes some asparagus.
- Step 8: Place the tarts in the preheated oven and bake for approximately 25 minutes or until the filling is set and the crust is golden brown. Watch carefully to avoid over-baking, which can dry out the filling. If the crust edges begin to brown too quickly, cover them with foil after 15 minutes of baking to prevent burning.
- Step 9: Remove tarts from the oven and allow to cool for several minutes before slicing. This resting time lets the filling set fully and melds the flavors.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Wrap with plastic wrap and place in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freezing: Wrap tightly with aluminum foil, place in a freezer container, and freeze up to 2 months. Thaw in the refrigerator before serving.
- Keep your butter cold when mixing into the flour to ensure the pastry becomes flaky.
- Avoid overworking the dough during mixing and rolling to prevent a tough crust.
- If the dough softens too much when rolling, chill it in the refrigerator for 10 minutes before continuing.
- To prevent a soggy crust, pre-bake the empty crust for 10 minutes before adding filling and asparagus.
- Cover crust edges with foil partway through baking to stop burning if the edges brown too fast.
- To keep the filling smooth and prevent curdling, whisk eggs and cream just until combined and gently fold in the brie.
- Blanch asparagus for 2-3 minutes before baking to ensure it stays tender but crisp in the tart.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified