Made This Recipe? Add Your Photo
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.
- 1⁄3 cup warm water
- 1 teaspoon dry yeast
- 1 tablespoon granulated sugar
- 1 egg, beaten
- 1⁄2 teaspoon salt
- 1 1⁄2 cups flour
- 3 tablespoons soft butter, cut into pieces
- 8 ounces green asparagus, trimmed
- 8 ounces white asparagus, trimmed
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1⁄4 cup cream
- salt & freshly ground black pepper, to taste
- 2 tablespoons chopped parsley
- 8 ounces taleggio or 8 ounces gruyere, cubed
- 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.