Asparagus Tarte & Simple Pate Brisee
May 23, 2006
Yes, that is "tart" with an "e" - an ode to my dear food blogger Clotilde who inspired me to whip up a batch of my very own pate brisee (the flaky crust of this quiche-like tarte) for this edible delight. I gathered a fresh bunch of asparagus and decided to pair it with an old favorite: eggs. I tried this simple tarte and found it very pleasing to both tongue and eye. I suggest that you begin by making the crust first, the day before is best, and then putting the ingredients together. The original recipe calls for asparagus and strawberries, but frankly, I was scared to try that combo.
Ingredients for the Pate Brisee (crust):
- 1 1/2 c flour (you can substitute 1/4 c of flour for 1/4 c ground almonds as I chose to);
- 1/2 c + 1 tbsp of chilled salted butter;
- optional egg;
- parchment or wax paper & rolling pin.
I made this in a food processor but you can make it in a mixing bowl with a pastry cutter and your own fingers.
For the eggy filling:
- 2 eggs;
- 1/2 c sour cream or whipping cream;
- salt & pepper;
- 1 tsp chopped italian parsley;
- 10 cooked & cooled skinny asaparagus stems.
Pate Brisee (crust):
Step One: In a food processor or your mixing bowl, combine the flour and cold butter. Cut with a pastry tool or in a food processor until well incorporated. Using your hands, place the mixture out on a clean surface and knead the dough slightly until it comes together. Let the dough ball rest for a few minutes.
Step Two: Roll the dough out onto a clean surface until 1/4 inch thick and line a greased tarte pan, sides and all. Prick the bottom of the lined pan with a fork and place in the fridge overnight or or at least 1 hour to chill before cooking and adding filling below.
Filling:
Step One: Combine eggs, cream (sour or whipping), salt & pepper, parsley in a bowl with a wire whisk. Set aside.
Step Two: Take out crust from the fridge and pre-cook in an oven at 360 degrees (180 degrees celsius) for 10 minutes. Pat down with a fork if it rises too much. Remove from the oven.
Step Three: Pour in filling and arrange asparagus on top in a radial pattern. Cook in the oven for 25-30 minutes at the same temp (360 F/180 C) or until golden on top. Remove from oven and cool. Serve and eat warm or at room temperature with a side of greens.
I made 6 mini tartes with this recipe and they turned out magnificent. They are a wonderful leftover lunch and easy to reheat. The best part is that the crust is a total breeze. I did not have to add that egg to the crust because my dough was so nice and sticky. You may have to add that egg if you are having trouble getting it to stick together. Don't forget to chill the dough after it is formed in the pan and to pre-cook it before adding the filling. These are crucial steps that can alter your crust's consistency and flavor. Also, adding the ground almonds instead of 1/4 c of flour gave the crust a nice texture and complimented the bitterness of the asparagus.
