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EatSmarter exclusive recipe

Asparagus and Broccoli Tart

with Red Onions

Asparagus and Broccoli Tart

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

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

Asparagus and Broccoli Tart preparation step 1
1

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

Asparagus and Broccoli Tart preparation step 2
2

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

Asparagus and Broccoli Tart preparation step 3
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.

Asparagus and Broccoli Tart preparation step 4
4

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

Asparagus and Broccoli Tart preparation step 5
5

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

Asparagus and Broccoli Tart preparation step 6
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.

Asparagus and Broccoli Tart preparation step 7
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.

Asparagus and Broccoli Tart preparation step 8
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.

Asparagus and Broccoli Tart preparation step 9
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.

Asparagus and Broccoli Tart preparation step 10
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.

Asparagus and Broccoli Tart preparation step 11
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.