Green asparagus and parmesan tart



Serves 4 people




1 tart dough

1 bunch of green asparagus

20cl soy cooking "cream"

3 little pots of cream cheese or 1 thick yoghurt (+/- 180g in total)

100gr grated parmesan cheese

3 eggs

2 tbsp breadcrumbs

Salt and pepper


For the salad:

1 fennel

1 bowl of lettuce or escarole

1 orange

olive oil

fennel seeds (optional)

Lemon juice




Wash the asparagus and cut them into 2cm bits (Keep the ending bit to prepare a soup). Cook them tender in boiling salty water : it takes just a few minutes. Remove them from the water delicately and keep warm.


Heat oven 180°/Fan with a bowl of water at the bottom.


In a large bowl, stir the eggs, the soft cheese, 3/4 of the parmesan cheese, some pepper and the soy cream with a fork. Then use a whisker to make the preparation homogenous.


Spread the dough on a parchemin cooking sheet placed in a tart mould. Sprinkle with half of the leftover parmesan. cover with the cooked asparagus and top with the cheese/eggs preparation. Sprinlke with bread crumbs and parmesan. Cook +/- 30min in the oven.


Prepare the salad. Wash the fennel, cut it two halves and slice it thinly. Put it in a bowl. Cut the orange in two and press the juice of one half on the fennel. Peel the rest of the orange with a knife and extract the flesh delicately. Top the fennel with the orange bits, sprinkle with olive oil,  a little bit of lemon juice, fennel seeds (optional) salt and Pepper. Put the lettuce in a serving dish, top with the fennel preparation.







© 2015   

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