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- Home
- Inspiration & Gifts
- Recipes
- Baking piquant
- Asparagus tarte tatin
Asparagus tarte tatin
Nutrition facts per serving:
- Energy in kcal about 473
- Fat about 27g
- Carbohydrates about 48g
- Protein about 9g
This is needed
This is needed
for 4 people
To caramelize
- 2 tbsp sugar
Asparagus
- 1 kg green asparagus, lower third peeled
- salted water, boiling
Topping
- 3 shallot, thinly sliced
- 40 g salted butter
- 1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
- 1 tbsp olive oil
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- One flan tin (approx. 30 cm in diameter), base lined with baking paper
And that's how it's done
And that's how it's done
To caramelize
Sprinkle the sugar over the prepared tart tin.
Caramelize for approx. 4 mins. in the centre of an oven preheated to 220 °C until the sugar turns a light brown colour, remove.
Asparagus
Blanch the asparagus in boiling salted water for approx. 2 mins., dip briefly in ice-cold water, drain.
Topping
Spread the butter and shallots on top of the caramel. Add the asparagus, drizzle with oil. Prick the pastry firmly with a fork, place loosely over the asparagus, make a rim between the asparagus and the edge of the tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove the tart, leave to stand for approx. 2 mins., turn out onto a plate.
