This white asparagus and egg tart makes a great lunch. A truly springtime dish, with white asparagus, egg and ham.
The main thing:
Other stuff:
Made by Véronique
Published at 2023-07-13, this recipe is for 4 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 13-07-2023
View the original recipe via:
https://ohmydish.com/recipe/white-asparagus-and-egg-tart
Peel the white asparagus. Feel with your fingers to ensure that you haven't missed any areas, as asparagus peel is stringy to eat. Cut about 2 cm from the bottom of each spear and place the asparagus in cold water to prevent discolouration.
Place the asparagus peelings and ends in a large saucepan and fill it with cold water. Add a knob of butter and salt to make a tasty stock and bring it to a boil. After about fifteen minutes, remove the asparagus peelings and ends from the water.
Place the peeled asparagus spears in the flavoured stock and simmer gently for around 15 minutes. The white asparagus is ready when you can bend the spears a little.
Meanwhile, wash the small leek and slice it into rings. Heat a knob of butter in a medium-sized frying pan and sauté the leeks for about 10 minutes. Cut the ham into small strips.
Preheat the oven to 180 degrees celsius or 355 fahrenheit and line a baking tray with baking parchment.
Place the puff pastry on the baking paper, fold the edges inwards and prick holes in the pastry with a fork. Mix the crème fraîche with a pinch of nutmeg and season with salt and pepper.
Spread the crème fraîche over the surface of the puff pastry and sprinkle a handful of grated grana padano over it.
Distribute the cooked leeks over the crème fraîche, then top with the asparagus. Sprinkle the pieces of ham over the asparagus, and break three eggs in the centre of the tart.
Bake the tart until golden brown, around 15 to 20 minutes. It is really delicious if the egg yolks are still reasonably soft. The exact baking time depends on the oven you use. Garnish with parsley or chives and serve immediately. Enjoy your meal!
Can this tart be made with green asparagus?
Yes, you can replace the white asparagus with green asparagus. Green asparagus spears do not need to be pre-cooked, because they are best enjoyed al dente.
What kind of puff pastry is best to use for this tart?
You can use any kind of puff pastry. If you use a roll of puff pastry, it can be either round or rectangular. You can also use frozen squares of puff pastry; they are easy to stick together with a little water.
