Tarte Aux Asperges et Fromage
Introduction
The Tarte Aux Asperges et Fromage, or Asparagus and Cheese Tart, is a classic French dish that beautifully combines the delicate flavors of springtime asparagus with rich, savory cheese. This tart has a flaky, buttery crust filled with a custard-like mixture, providing a delightful contrast in textures and flavors. It is a popular dish in the Lorraine region of France and makes an elegant appetizer, brunch centerpiece or a light dinner.
History
The origins of the Tarte Aux Asperges et Fromage can be traced back to the French tradition of combining fresh, local ingredients with fine cheeses. Asparagus, known for its fresh and subtle flavor, has long been celebrated in French cuisine, often found in seasonal dishes during the spring and early summer months. Cheese tarts have been a staple in French culinary history, dating back to the Middle Ages, when cheese was a primary source of nutrition and a way to enhance the taste of various dishes.
Ingredients
To make this delicious tart, gather the following ingredients:
- Puff pastry - 1 sheet (preferably homemade or butter-based for extra flakiness)
- Asparagus - 1 bunch (trimmed and blanched)
- Gruyère cheese - 1 cup (grated)
- Eggs - 3 large
- Heavy cream - 1/2 cup
- Milk - 1/2 cup
- Butter - 1 tablespoon (for greasing)
- Salt - 1/2 teaspoon
- Black pepper - 1/4 teaspoon (freshly ground)
- Nutmeg - a pinch
Preparation
The preparation of a Tarte Aux Asperges et Fromage is straightforward but requires attention to detail at each step to achieve the perfect balance of flavors and texture.
Preparing the Crust
- Preheat your oven to 375°F (190°C) and set the rack to the middle position.
- Roll out the puff pastry on a lightly floured surface until it is about an inch larger than your tart pan.
- Carefully press the pastry into your tart pan, trimming any excess. Use a fork to prick the base all over to prevent it from puffing up while baking.
- Line the pastry with parchment paper and fill with baking beads or dried beans to blind bake. Place in the oven for 10 minutes, then remove the paper and weights and bake for another 5 minutes or until lightly golden.
Preparing the Filling
- While the crust is blind baking, prepare the asparagus by trimming the woody ends and blanching in salted water for 2-3 minutes, then transferring to ice water to cool.
- In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Season with salt, black pepper, and a pinch of nutmeg.
Cooking Process
- Once the crust has cooled slightly, sprinkle the bottom with half of the Gruyère cheese.
- Arrange the asparagus spears in a single layer over the cheese. Alternate the tips and the ends to ensure even coverage.
- Pour the custard mixture over the asparagus ensuring even distribution. Sprinkle the remaining Gruyère cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. Check at 20 minutes and rotate if necessary to ensure even cooking.
- Allow the tart to cool slightly before removing from the pan and slicing. Use a cooking timer to keep track of baking time accurately.
How to Enjoy
The Tarte Aux Asperges et Fromage is best enjoyed warm or at room temperature, allowing the flavors to shine. It pairs beautifully with a crisp, chilled white wine such as a Sauvignon Blanc or Chardonnay. Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the tart.
This tart makes an excellent choice for picnics or potlucks as it can be made ahead of time and is easily transportable. It holds up well for several hours without refrigeration, making it a versatile choice for gatherings. Enjoy each bite as the creamy, cheesy filling melds with the delicate, earthy flavors of the asparagus encased in a perfectly baked crust.