Description
A flaky, buttery tart filled with tender green asparagus and a creamy egg-based custard. A perfect seasonal dish for family meals or gatherings.
Ingredients
1 bunch (500g) fresh green asparagus
1 sheet pâte brisée (store-bought or homemade)
3 large eggs
200ml full-fat crème fraîche
Salt to taste
Freshly ground black pepper
Optional: grated nutmeg (1 pinch)
Instructions
Wash asparagus and snap off fibrous ends. Blanch thick stalks in boiling salted water for 2-3 minutes, then ice
Preheat oven to 180°C (350°F). Butter and flour a tart mold
Roll out pâte brisée to fit the mold. Press fork holes in the base
Arrange trimmed asparagus in layers in the tart shell
Whisk eggs with crème fraîche, salt, pepper, and nutmeg
Pour mixture over asparagus
Bake for 30-35 minutes until filling is set and golden
Cool before serving warm, room temperature, or chilled
Notes
Use freshest asparagus for best flavor
Optional lemon zest can enhance the custard
Ensure tart shell edges don’t brown too quickly by covering with foil if needed
Store in sealed container in fridge for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Quiches, tartes salées & cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 380
- Sugar: 3g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 280mg