Asparagus and Parmesan Shortcrust Tart

Combine the flour and Parmesan cheese in a mixing bowl, then add the cold butter cut into small pieces. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolk and mix gently. Gradually pour in cold water, one tablespoon at a time, mixing until the dough just comes together. Gather the dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 20 minutes.
Preheat your oven to 375°F (190°C). Remove the dough from the fridge and let it relax for a few minutes. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a greased tart pan and press gently to fit. Prick the bottom with a fork to prevent bubbling.
Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for about 15 minutes until the edges are lightly golden. Remove the weights and parchment, and return the crust to the oven for another 5 minutes to set and lightly crisp.
While the crust bakes, prepare the asparagus. Toss the trimmed spears with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment and roast for 12-15 minutes, until tender and slightly caramelized.
Once the crust is baked and cooled slightly, arrange the roasted asparagus evenly on top of the tart crust. Drizzle any remaining oil and seasonings for extra flavor.
Place the tart back into the oven and bake for an additional 10 minutes until everything is heated through and the edges of the crust are golden brown.
Remove the tart from the oven, let it cool for a few minutes, then serve warm or at room temperature. Slice into wedges and enjoy the crisp crust combined with tender asparagus.

Asparagus and Parmesan Shortcrust Tart

Equipment

Ingredients

Instructions

Notes

Nutrition