Asparagus and Parmesan Shortcrust Tart
This asparagus tart features a flaky Parmesan-infused shortcrust pastry baked with fresh green asparagus spears. The tart has a crisp, golden crust and tender, roasted asparagus on top, creating a vibrant and texturally appealing dish. It is assembled quickly and offers a balance of savory flavors and seasonal freshness.
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Calories: 290kcal
Servings: 6
Equipment
- Baking tray or tart pan
- Measuring tools
Ingredients
- All-purpose flour – 1 1/4 cups 156 grams
- Parmesan cheese – 1/2 cup 50 grams
- Unsalted butter – 1/2 cup 113 grams
- Egg yolk – 1 large 18 grams
- Cold water – 2–3 tablespoons 30–45 ml
- Fresh asparagus – 1 1/2 bunches 450–500 grams
- Olive oil – 1 tablespoon 15 ml
- Salt – 1/2 teaspoon 3 grams
- Black pepper – 1/4 teaspoon 1 gram
Instructions
- Combine flour and Parmesan cheese in a mixing bowl.
- Add cold butter and mix until crumb-like texture forms.
- Add egg yolk and cold water gradually to form dough.
- Wrap dough and refrigerate for 30 minutes.
- Preheat oven to 200°C (400°F).
- Roll dough and place on baking tray.
- Arrange asparagus evenly on dough.
- Drizzle olive oil and add salt and pepper.
- Bake for 30–35 minutes until golden.
- Allow to cool slightly before serving.
Notes
Ensure the crust is chilled enough to prevent shrinkage. For an extra cheesy crust, sprinkle more Parmesan on top before baking the final step. You can also add a dusting of lemon zest after baking for brightness.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 350mg | Potassium: 220mg | Sugar: 2g | Vitamin C: 8mg | Calcium: 150mg | Iron: 2mg