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Asparagus Tart Recipe
Asparagus Tart
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours

Prep. time: 20 minutes
Waiting time: 1 hour resting time for the pastry
Oven temperature: 180° C / 350° F
Baking time: Under an hour

Difficulty: Easy
Fr 6 servings

- 1 roll (200 g / 7 oz.) puff pastry or
Pâte brisée (pie pastry) made with
- 200 g (7 oz.) flour
- 100 g (3 1/2 oz.) butter
- A pinch of salt
- 1 egg
- 1/2 glass of water

- 1 kg (2 1/4 lb.) Asparagus
- 200 g (7 oz.) crème fraîche
- 3 eggs
- 150 g (5 oz.) gruyère cheese
- 150 g (5 oz.) cooked ham
- Salt
- Nutmeg

Making the pâte brisée

  1. combine the flour, the butter (which has been cut into pieces and softened at room temperature), the beaten egg and a pinch of salt;
  2. give the dough two quick kneads to combine the ingredients and then form it into a ball; set aside in a cool place for one hour;
  3. roll out the dough with a rolling pin; place it in a buttered tart pan or pie plate.

Preparing and baking the tart

  1. peel the asparagus; tie into a bundle; cook for 15 minutes in boiling salted water; drain and keep warm;
  2. cut the ham into small dice; spread over the pastry base with half of the asparagus, cut into short lengths;
  3. in a bowl, combine the crème fraîche, the beaten eggs, the shredded gruyère and a pinch of freshly grated nutmeg;
  4. pour the mixture into the tart shell; cook for 30 minutes in a hot oven;
  5. just before serving, arrange the remaining asparagus on top in a star pattern.
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