Description
Une tarte salée légère et savoureuse avec des asperges croquantes et du fromage de chèvre fondant, parfaite pour un repas de famille ou un brunch. Texture crémeuse, goût frais et croustillant.
Ingredients
1 sheet store-bought savory pâte brisée
1 1/2 cups fresh green asparagus, trimmed
1 cup crumbled goat cheese (such as chèvre crottin)
3 large eggs at room temperature
3/4 cup heavy cream or whole milk (for a lighter version)
Salt and freshly ground black pepper, to taste
1/4 tsp freshly grated nutmeg (optional)
Instructions
Preheat oven to 350°F (180°C)
Roll out pâte brisée on parchment-lined baking sheet and prick the bottom with a fork
Wash and trim asparagus, discard woody base
Optional: blanch asperges 2-3 minutes in salted water, then chill in ice water
Crumb chèvre into small pieces
In a blender, mix eggs, cream, salt, pepper, and nutmeg until smooth
Pour mixture into pâte brisée shell
Arrange blanched/unblanched asperges evenly over the custard base
Sprinkle crumbled chèvre on top
Bake 30-35 minutes until set and golden
Let cool slightly before slicing and serving
Notes
Use fresh, firm asparagus for best texture
Blanching softens the stalks but keeps tips crisp
Pâte brisée is pre-made for simplicity
Store leftovers refrigerated for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Quiches, tartes salées & cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg