Asparagus parmesan tarte

In my first and last childhood picnic memory, I'm running through the forest, fleeing from the big raindrops of a summer storm. Once I reach the car I'm soaked. We never venture out again, mainly because of my father's resistance, who can't see the point of sitting in the grass and having to fight off ants.

I am still a picnic enthusiast but I have to admit that the last two times I organised such an outing to a nearby park with friends, we ended up spreading the picnic blanket in the living room because of a sudden weather change. There is a lot be said for indoor picnics; lots of fun and no ants!

This asparagus parmesan tarte tastes very good both indoors and outdoors, and likes the company of red radishes. I found the recipe in the fabulous cookbook "Sweet and Spicy" by Tom Kimes. 

Ingredients for 1 tarte or 6 little tartelettes:

500-600 gr of green asparagus

100 gr of grated parmesan

300 gr of cream

2 eggs

salt, pepper

For the dough:

100 gr cold butter

200 gr flour

3 tablespoons of water

salt

1 egg yolk

•  Preheat the oven at 180°C. 

•  For the dough cut the butter in little pieces and knead with the flour, the water and a good pinch of salt. Roll the dough out, spread in the tarte mould or in the tartelettes moulds. Put the mould in the fridge for 30 minutes.

• Cover the tarte or the tartelettes with baking paper and weight it down with dried beans. Blind bake for 10-12 minutes.

•  During that time prepare the filling. Cut the points of the asparagus and put aside, you will need them for the decoration. Cut 1 cm of the end, if it is a bit dry and coarse. For the rest of the stalk cut it in pieces and blend it in a mixer.

• To the asparagus puree add the 2 eggs, the parmesan, the cream, a pinch of salt and a generous pinch of pepper.

• Remove the baking paper and the dried beans. If the bottom of the tarte has cracks, close them with a little bit of egg yolk and put them back in the oven for 2 minutes.

• Spread the asparagus filling on the tarte bottom, then place the asparagus points on the top.

• Bake in the oven for 20-25 minutes. To check if the tarte is ready, knock slightly on the side of the mould, if the filling wiggles, it still needs some time in the oven.

With this beautiful light green asparagus tartelette I participate at the Highfoodality Blog-Event