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Asparagus Tart – Spring in a Tin!

I get excited every year without fail when English asparagus finally makes its appearance in the market and on the shelves – its brief season signals the true beginning of Spring and heralds the promise of a bountiful Summer ahead. Eating seasonally doesn’t get much better than this – English Asparagus Tart with Truffle Mustard, Tarragon and Brie!

Asparagus Tart

Asparagus Tart - Spring in a Tin!
Author: 
Recipe type: Main
 
A delicious Spring tart filled with asparagus, truffle mustard, tarragon and brie
Ingredients
  • A loose bottomed flan dish - the one I used measures 12cm x 36cm
  • One sheet ready rolled shortcrust pastry
  • 250g asparagus spears, tough ends snapped off
  • 75g chestnut mushrooms, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1tbsp fresh tarragon, finely chopped
  • 1tsp Maille Celeriac and Truffle mustard
  • 3 free range eggs
  • 150ml single cream
  • about 50g Somerest brie, thinly sliced
  • sea salt and freshly ground black pepper
Instructions
  1. Grease the tin thoroughly with butter or margarine.
  2. Lay the pastry sheet into the tin and press into the sides.
  3. Cut off the excess with a knife and then press the pastry in again so that it rises up above the tin slightly to allow for shrinkage.
  4. Put the case into the freezer to chill.
  5. Remove the case from the freezer (the colder the better, frozen is fine!)
  6. Line with baking parchment and fill with baking beans
  7. Cook at 180° for 10 minutes then remove the paper and beans and cook for a further 10 minutes until the pastry case is set and golden.
  8. Meanwhile make the filling.
  9. Heat the olive oil in a large frying pan
  10. Gently fry the shallot and mushrooms for 5 minutes
  11. Add the garlic and fry for a further minute
  12. Cook the asparagus spears in boiling water for about 3 minutes or until just tender
  13. Cool under running water and cut in half, keeping the tips to one side
  14. Chop the remaining asparagus stems into dice and add to the mushroom mixture
  15. Whisk together the cream, eggs and mustard, stir in the tarragon, add salt and pepper to taste
  16. Increase the oven temperature to 200°C
  17. Spoon the mushroom/asparagus mixture into the cooked case
  18. Top with slices of brie
  19. Pour over the egg/cream/mustard mix
  20. Top with the reserved asparagus spears
  21. Bake in the preheated oven for 20 - 30 minutes until golden on top

asparagus tart

I make this tart every Spring, this year I was sent some Maille Celeriac and Truffle Mustard to try and it added a depth of flavour which really improved the dish. Serve with buttery new season’s Jersey Royal potatoes and a rocket salad drizzled with a little olive oil and some Maille aged balsamic vinegar. Delicious!

2 Comments

  1. Baking a tart in a rectangular tin makes it look so much more sophisticated than in a round one. Either way it sounds absolutely scrumptious. Can’t wait to get some asparagus, it’s such a seasonal treat.

    • I love a rectangular tin, especially with the stalks of the asparagus – food should please the eye as well as the tongue!

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