From LCBO's Food and Drink Magazine. This superb German-inspired tart uses both green and white asparagus, although you could substitute either kind. It looks especially attractive if you lay 2 spears of green then 1 spear white, turning the white so that its head is next to the stem of the green. If the stalks are thick they will need to be peeled - otherwise don't bother. If Taleggio is unavailable, use Gruyère. Cooking time includes resting time for yeast and dough.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place water in a medium bowl and sprinkle in yeast and sugar.
- Stir until dissolved and let stand for 10 minutes or until foamy.
- Add yeast mixture, egg, salt, flour and butter into food processor.
- Process until dough forms into a ball (Dough should be soft but not sticky). Add more flour if the dough seems sticky.
- Place dough in a clean, lightly oiled bowl, and cover with a tea towel.
- Put in a warm place for 20 minutes or until dough has relaxed
- and is slightly puffy.
- Preheat oven to 400ºF (200ºC).
- Bring a skillet of water to boil on high heat.
- Add asparagus and boil for 2 minutes.
- Drain and rinse well with cold water until cool.
- Heat butter in pot over medium heat.
- Add flour and stir together until incorporated.
- Pour in milk and cream, slowly whisking to incorporate. Bring to boil whisking until thickened.
- Season well with salt and pepper and stir in parsley. Reserve.
- Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet.
- Brush sauce over base, leaving a 2-inch (5-cm) border.
- Top with asparagus and cover with cheese.
- Brush edges with water and fold over to form a crimped edge.
- Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot.
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Nherla Mcluckie
n.m83@aol.comThis recipe is a keeper! The asparagus croustade was absolutely delicious. I can't wait to make it again.
Md.khalil Mia
m.m82@aol.comThis asparagus croustade was a disaster! The crust was burnt and the filling was raw. I had to throw the whole thing away.
Melony Plays
melonyp60@yahoo.comI was disappointed with this asparagus croustade. The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
Debbie Gassor
g61@gmail.comThe asparagus croustade was good, but not great. The crust was a bit too dry and the filling was a bit bland. I think I'll try a different recipe next time.
Yazid Sunshine
sunshine66@yahoo.comThis asparagus croustade was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dish that everyone loved.
Cornelius Martim
cornelius32@gmail.comEasy and delicious! I followed the recipe exactly and the asparagus croustade turned out perfectly. It was a big hit at my potluck.
Yousuf Raj
raj_yousuf@gmail.comDelicious! The asparagus croustade was a hit with my family. The crust was perfectly flaky and the filling was creamy and flavorful. We'll definitely be making this again.
Ugliestman
ugliestman32@hotmail.frThis asparagus croustade is a must-try for any asparagus lover. The combination of flavors and textures is simply divine. I highly recommend it!
Wilbur Soot
s.w@hotmail.comI love asparagus and this croustade was a great way to enjoy it. The crust was flaky and the filling was creamy and flavorful. I added a few chopped walnuts for extra crunch and it was perfect.
Londyn Lev
lev.londyn5@gmail.comThis recipe was easy to follow and the results were stunning. The croustade was golden brown and the asparagus was cooked to perfection. I served it with a simple green salad and it was a perfect meal.
Rihani NGOBENI
ngobeni_rihani85@yahoo.comWow! This asparagus croustade was a hit at my dinner party. Everyone raved about the flaky crust and the combination of asparagus and goat cheese. I'll definitely be making this again for special occasions.
Abrar kayani
ka49@yahoo.comI'm not usually a fan of asparagus, but this croustade changed my mind. The flavors and textures were so well-balanced. The crust was crispy and buttery, the asparagus was tender and juicy, and the goat cheese added a tangy creaminess. I'll definitel
zar wali khan
k@hotmail.comThis asparagus croustade was an absolute delight! The flaky crust paired perfectly with the tender asparagus and creamy goat cheese. I added a touch of freshly ground black pepper for an extra kick and it was divine. Definitely a keeper recipe!