It was for the first time in my life to bake a tart with asparagus. I have eaten this vegetable before but I never used it in a tart. One day, I saw it at the market and challenged myself to do something new with it.
I wanted something simple, delicious and good looking.
I served this tart to my family and it was incredibly well received.
Little did I know last week when I baked this tart for the first time that I will do it again today for a dear friend unfortunately for a very sad occasion. One of my ex-colleague and a close family friend lost his life unexpectedly after a heart attack. The pain to lose him is unmeasurable for his wife and his 2 little girls, one of them being a colleague with my son at school also. I have no words to describe this shocking news but I know that I baked this tart with all my heart. I wished I would have shared it with him alive but the faith decided otherwise. If you are up there my dear friend, this tart is for you.
Ingredients:
- 500g shortcrust pastry. I used the recipe of Shortcrust pastry with discarded sourdough.
- 500g green asparagus (cut in 2 or to the size of your pan)
- about 10 big mushrooms (sliced)
- 500g sour cream
- 4 eggs
- 1 teaspoon nutmeg
- 2 tablespoons fresh or dry thyme
- 1/2 teaspoon pepper
- 200g feta (grated)
- Stretch the shortcrust to the size of the pan and lay it on the bottom. Use a fork to sting it to avoid bumping later in the oven.
- Prepare the filling by mixing the cream with eggs, adding the thyme, nutmeg, pepper and the grated feta.
- Lay the slices of mushroom on the bottom of the crust.
- Cover them with the filling prepared earlier.
- Garnish with pieces of asparagus.
- With this quantity I did 2 long tart pans, so if you have the same, repeat the steps for the second pan.
- Bake it in the preheated oven at 180ºC for 30-45 minutes or until the top browns and the crust gets a darker colour indicating its readiness.
- Let it cool in the pan and remove it gently. I used pans with removable bottoms so this task was very easy for me.
- Serve it warm as a main dish or cool as an aperitive.
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