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EatSmarter exclusive recipe

Asparagus and Broccoli Tart

with Red Onions

Recipe development: EAT SMARTER
Asparagus and Broccoli Tart

Asparagus and Broccoli Tart - High-quality vegetables prepared in a fine, French-style

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452
calories
Calories
40 min.
Preparation
1 hr 20 min.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
250 grams Broccoli
2 Red onions (about 40 grams)
750 grams white Asparagus
300 milliliters Vegetable broth
80 grams Rye groat
120 grams Pastry flour ((type 550º)
½ teaspoon Cream of tartar
Salt
80 grams Cultured butter (cold)
1 tablespoon Fat (for the form; 10 grams)
2 Eggs
100 grams Sour cream (24% fat)
Pepper
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Measuring cups, 1 wide Pot (with lid), 1 Slotted spoon, 2 large Plates, 1 Sieve, 3 Bowls, 1 Kitchen scale, 1 Tablespoon, 1 Rolling pin, 1 Plastic wrap, 1 Fluted tart pan (about 28 cm), 1 Fork, 1 Teaspoon, 1 Hand mixer

Preparation steps

Step 1/11
Asparagus and Broccoli Tart preparation step 1

Rinse, trim and cut broccoli into small florets. Peel onions and cut into thin rings.

Step 2/11
Asparagus and Broccoli Tart preparation step 2

Rinse asparagus, peel, cut off woody ends and cut into 5 cm (approximately 2-inch) long pieces.

Step 3/11
Asparagus and Broccoli Tart preparation step 3

In a large pot, bring vegetable broth to a boil. Add asparagus, cover and cook over medium heat until tender, about 5 minutes. Remove asparagus with a slotted spoon, place on a large plate and let cool.

Step 4/11
Asparagus and Broccoli Tart preparation step 4

Add onions to the broth, return to a boil and cook for 2 minutes. Add broccoli florets and cook for 1 minute.

Step 5/11
Asparagus and Broccoli Tart preparation step 5

Strain vegetable broth through a sieve. Place the vegetables on a large plate and let cool.

Step 6/11
Asparagus and Broccoli Tart preparation step 6

Meanwhile, mix rye flour, pastry flour, cream of tartar and 1/2 teaspoon salt in a mixing bowl. Cut butter into small pieces. Add 5 tablespoons cold water and the cold butter to the flour mixture. With a hand mixer fitted with a dough hook attachment, mix dough until smooth.

Step 7/11
Asparagus and Broccoli Tart preparation step 7

Roll about 2/3 of the dough on a floured surface into a 30 cm (approximately 12-inch) disc. Wrap the remaining 1/3 of the dough in plastic wrap and refrigerate.

Step 8/11
Asparagus and Broccoli Tart preparation step 8

Press the rolled dough into the bottom of a 28 cm (approximately 11-inch) diameter tart pan and pierce several times with a fork. Bake in preheated oven at 200°C (fan oven 180 ° C, gas mark 3) (approximately 400°F/convection 350°F) on the middle rack until golden brown, about 10-15 minutes. Remove from oven and let cool slightly.

Step 9/11
Asparagus and Broccoli Tart preparation step 9

Meanwhile, mix eggs, sour cream and 100 ml (approximately 1/4 cup) of cooled vegetable broth in a large bowl until smooth. Season to taste with salt and pepper.

Step 10/11
Asparagus and Broccoli Tart preparation step 10

Remove remaining dough from the refrigerator and roll into 2 thin (about 42 cm) (approximately 16-inch) long roll shapes. Press rolls into the inside rim of the tart pan to form an edge.

Step 11/11
Asparagus and Broccoli Tart preparation step 11

Fill tart with asparagus, broccoli and onions. Pour in the egg-sour cream mixture. Bake in a preheated oven at 200°C (fan oven 180°C, gas mark 3) (400°F/convection 350°F) on the middle rack for 30 minutes. Season to taste with coarsely ground pepper and serve.