Asparagus Tart with Saffron Recipe
Asparagus Tart with Saffron
The Cuisine of Tours
Total time: 30 to 60 minutes

Infusing time: 10 minutes
Cooking time: 10 + 20 minutes

Difficulty: Easy
Chef's Note

In keeping with the season, this recipe showcases two local products from France's Touraine region:

  • Richelais asparagus
  • saffron

And to make it even more local, it includes cream from Verneuil, a cooperative founded in 1909 that carries on traditional production processes.

For 4 servings

- 1 pie shell or puff pastry shell
- 800 g asparagus
- 2 eggs + 1 yolk
- 250 ml / 1 cup milk
- 250 ml / 1 cup crème fraîche
- 18 saffron threads
- Salt and pepper
  1. Peel the asparagus and cut into rounds.
  2. Cook the asparagus in boiling water for 10 minutes; drain.
  3. In a bowl, combine the eggs, egg yolk, milk, cream, salt, pepper and saffron threads. Let infuse for 10 minutes.
  4. Place the pie shell into a tart pan and spread the asparagus over it. 
  5. Pour the egg mixture on top.
  6. Bake in a 180° C / 350° F oven for 15-20 minutes. 

Serve hot or cold.

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