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As spring blooms, it’s the perfect time to celebrate seasonal vegetables – and few are as elegant as fresh green asparagus. Today, we’re sharing a delightful recipe for an Asparagus Tart, made with premium French ingredients from Mon Panier Latin. Light, creamy and full of flavour, it’s ideal for picnics, lunches, or garden parties.
Ingredients (Serves 6)
For the pastry:
• 250g Farine de blé T45 Francine (plain flour)
• 125g Beurre doux Président (unsalted butter), cold and cubed
• 1 egg yolk
• 2–3 tbsp cold water
• A pinch of salt
For the filling:
• 1 bunch of fresh green asparagus (around 400g)
• 3 Œufs frais Label Rouge (free-range eggs)
• 200ml Crème fraîche épaisse Isigny
• 100ml Lait entier Candia (whole milk)
• 100g Fromage de chèvre Soignon (goat’s cheese), crumbled
• Salt, black pepper, fresh thyme (optional)
Instructions
1. Make the pastry:
• In a bowl, mix flour and salt. Rub in the butter until the texture is sandy. Add the egg yolk and cold water and mix to form a dough.
• Wrap the dough and chill for 30 minutes.
• Roll it out and line a tart tin (24cm). Chill for another 15 minutes.
• Preheat the oven to 180°C (fan 160°C). Blind bake the tart shell for 15 minutes, remove baking beans, and bake for 5 minutes more.
2. Prepare the asparagus:
• Trim the woody ends of the asparagus.
• Blanch in boiling water for 2 minutes, then transfer to iced water to keep the colour.
3. Mix the filling:
• In a jug, whisk together eggs, crème fraîche, milk, goat’s cheese, salt, pepper, and thyme if using.
4. Assemble and bake:
• Pour the filling into the pastry case.
• Arrange the asparagus spears neatly on top.
• Bake for 30–35 minutes, or until the tart is golden and just set.
Serve & Enjoy
