I think we are lucky even in this time (late summer early fall) to find fresh Asparagus, in any case can also be done with a can of asparagus.
We really love this asparagus cake I made a while ago, the dough is absolutely delicious so I plan to try it on other quiches or tarts.
But I know that in the northern hemisphere they are in spring so they have asparagus so how Beth say : let's celebrate the season with a simple vegetarian tart.
Source : Bethdunham.ca
Ingredients crust
1 cup all purpose flour
3 tablespoon corn meal
1/4 teaspoon salt
6 tablespoons ice cold butter cut
into small pieces
1 egg lightly beaten
Filling
10 - 12 fresh asparagus or one tin
1 tablespoon oil
2 large eggs
1/4 cup sour cream
1/4 cup milk
150 grams Ricotta Cheese or goat cheese
100 grams finely grated parmigiano cheese
2 green onions chopped
1 tablespoon finely chopped terragon
1 tablespoon chopped basil
1 pinch of salt
Method
Snapoff the though end of the asparagus, and drizzle the spears with olive oil. Cook over medium high heat in a grill pan or cast iron skillet for 3 to 4 minutes, turning frequently until bright green and al dente.
The cooking time will vary according to the thickness of your asparagus.
In a large bowl whisk together the eggs, sour cream and milk. Add the parmigiano and ricotta cheese, green onios, tarragon and salt, and stir to combine.
Arrangue the asparagus in the bottom of the tart shell, and carefully pour the custard mixture over the asparagus.
Bake at 180 ° (375 F) for 25 to 30 minutes.Or until filling is set.
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En español
quiche de esparragos
