Asparagus and Egg Tart

Asparagus and Egg Tart | A Dutchie Baking

It seems the first asparagus was consumed in Egypt, but make no mistake, it is a staple Dutch food as well. The province of Limburg is where most of our asparagus come from, in green or white versions. Asparagus and Egg Tart | A Dutchie Baking

Asparagus is harvested in a special way, which is called “asperge steken” in Dutch. They are pulled out of the ground by hand! In this tart, I pair them with eggs, but you could also add ham for a classic combination. Asparagus and Egg Tart | A Dutchie Baking

 

Asparagus and Egg Tart Recipe

Serves 8

450 grams green asparagus
½ cup crème fraîche
4 large eggs
1 cup grated Dutch mature cheese
¼ cup chopped chives
salt and pepper to taste
250 grams puff pastry

  1. Preheat the oven to 390F.
  2. Half the asparagus. Bring plenty of water to a boil in a large pan, add asparagus and cook for 3 minutes or until soft, but not mushy. Drain, then set aside.
  3. In a bowl, mix together the crème fraîche, 2 large eggs, cheese, chives, salt and pepper.
  4. Line a baking tray with baking parchment. Roll the puff pastry out to about 16×7 inches. Fold about 1 inch over on each side, make sure to pinch the seams well.
  5. Spread the crème fraîche mixture onto the pastry. Distribute the asparagus over the tart. Place in the oven, bake for 15-20 minutes, or until the pastry is a nice golden brown. The tart can be eaten both warm and cold!

 

 

Leave a Reply