Spring is here!
Yes, do your own little happy dance, as asparagus are in season! Time to celebrate spring!
This lovely asparagus tart is the low-fuss kind. Quick and easy. No troubles in the kitchen. Yet… absolutely stunning on the dinner table. A pretty little centerpiece for a picnic in the park. Or a family brunch. Or serve as a healthy light meal accompanied with a simple side salad (for example made of rocket salad, cherry tomato mix and balsamic glaze).
This tart has lovely flavors with basil, goat cheese and lemon zest. Beautiful, sophisticated and delicious. What are you waiting for? Go on! Have a spring party and show off your cooking skills
- Puff Pastry
- 3 Eggs
- Goat Cheese (3.5oz/100g)
- Cooking cream (1/2 cup / 125g)
- 2 handful fresh Basil Leaves
- Green Asparagus (1lb / 500g)
- 1 Lemon (for zest)
- Salt & Pepper
- Preheat oven to 200°C/400°F/gas 6.
- Roll the puff pastry into a rectangle fitting to the size and amount of aspargus. Place pastry on a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Brush a tin layer of egg wash over the pastry, to give a glaze to it. Bake until golden and crispy, about 15 minutes.
- Remove pastry shell from oven. In a blender or food processor mix 2 handful of basil leaves, 1/2 cup cooking cream, the goat cheese and 2 eggs. Spread the mixture evenly over the pastry.
- Trim the bottoms of the asparagus, arrange crosswise in a single layer in the pastry shell on top of the cheese mixture, alternating ends and tips. Sprinkle over some salt, pepper and lemon zest. Bake until the asparagus are tender, 20 to 25 minutes.
The story goes that tarte tatin was first created accidentally at the Hotel Tatin in France by Stéphanie Tatin. She was in a hurry to prepare dessert for the hotel guests. Whether it was by mistake or a shortcut, no one really knows, but Stephanie started to make a traditional apple pie and somehow placed the pastry on top of the apples. After turning out and serving the upside down tart, she was surprised to find how much the hotel guests appreciated it. The tart became requested and famous. And so, a classic was born: the world famous tarte tatin.
In this post you find a savory version of the classic French tarte tatin. An upside-down red onion tart, caramelized with a balsamic glaze and fresh rosemary or thyme sprigs. Light, crispy and buttery pastry with sweet, soft and sticky onions. A simple, tasty and impressive tart. Great as a starter, side or veggie option for dinner.
Red Onion Tarte Tatin
- 3-5 Red Onions
- 1 Cup Balsamic Vinegar
- 3 Fresh Rosemary or Thyme Sprigs
- 4 Sheets Puff Pastry
- Optional: Goat Cheese / Salad
- Preheat the oven to 200°C/fan180°C/gas 6.
- Peel the onions and cut each in 2-3 thick slices.
- Pour a cup of balsamic vinegar in an ovenproof frying pan and bring to heat. Add the onions, arrange them roughly in a concentric pattern. Add leaves from 3 rosemary or thyme sprigs. Cook for about 10-15 minutes until the vinegar has reduced by at least half to a syrupy consistency and the onions are softened and caramelized.
- Roll out the pastry sheets to one big circle. Lay the pastry over the pan, tuck in the edges around the onions. Bake for 20 minutes in the oven until the pastry is crisp and golden.
- Remove from the oven and turn out carefully onto a wooden board or platter.
- Tip 1: Crumble or grate over a favorite cheese (great with goat cheese!)
- Tip 2: Serve with a green leafy salad