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Valais asparagus tart recipe

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Adjust Servings:
For the Crust
2 cups Flour plus extra for rolling
½ teaspoon Salt
10 tablespoons cold Butter
1 Egg
pie weights or dried Beans for blind baking
For the Filling
2 lb 10 oz (1.2 kg) green and white Asparagus
7 oz (200 g) Cream Cheese
½ cup Cream frâiche
freshly grated Nutmeg
¼ cup grated Gruyere Cheese or Raclette
1 bunch Chervil
1 tablespoon Pine Nuts , roasted
freshly ground Salt and pepper

Valais asparagus tart recipe

  • 1 hour
  • Serves 6
  • Medium


  • For the Crust

  • For the Filling



Instead of asparagus, you can also make this tart with spring carrots, finger-sized kohlrabi sticks, and scallions; sprinkle with toasted hazelnuts.



For the dough, mix flour and salt in a bowl. Cut the butter in cubes and add to the flour along with 2 tablespoons cold water and the egg. Use your fingertips to knead the dough until crumbly. Quickly form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.


Preheat the oven to 390°F (200°C) or 360°F (180°C) (convection oven). Butter a quiche or tart pan and roll the dough out to about 1⁄8 in (3 mm) on a lightly floured surface. Line the bottom and sides of the quiche pan with the dough and poke the bottom multiple times with a fork. Cover with parchment paper and the pie weights or beans. Place in the hot oven on the second rack from bottom. Bake for 15–20 minutes.


In the meantime, peel the asparagus and cut in half. Cook in salt water for 10–12 minutes or
until al dente, drain, and allow to dry. Whisk together cream cheese and crème fraîche then season with salt, pepper, and nutmeg. Take the quiche pan out of the oven and remove the
parchment paper and pie weights. Add the asparagus pieces to the pan and cover with the crème fraîche mixture. Sprinkle with the grated cheese and bake at 430°F (220°C) or 390°F (200°C) (convection oven) for 25–30 minutes or until golden brown.


Pick the chervil leaves from the stems and chop coarsely. Remove the asparagus tart from the oven and sprinkle with chervil and pine nuts. Serve warm or cold.


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