Spring Asparagus Tart

Jacqueline Alwill

Brown Paper Nutrition

Asparagus have been so crispy and fresh recently, and I managed to order too many bunches so I had to get creative. Meet my SPRING ASPARAGUS TART with a cool twist on the filling too!

A lot of tart fillings have heavy cream, but because I don’t often have that on hand, but do have greek yoghurt, I made a yummy filling combo with yoghurt, dijon, eggs, nutritional yeast and herbs, and IT WORKED! Super impressed.

ASPARAGUS TART WITH DIJON, YOGHURT AND HERB FILLING 

Serves 6

2 bunches asparagus, woody ends trimmed

2 free range eggs

1/2 cup greek yoghurt

2 tsp dijon mustard

1 tbsp finely chopped dill leaves (or herbs of choice)

3 tbsp nutritional yeast

1 long 30cm x 20cm sheet butter puff pastry*

 

Heat oven to 200C (fan forced) and line a large baking tray with greaseproof paper. Blanch the asparagus in a bowl of boiling water for 3-4 minutes, then drain, and pop into a bowl with some icy cold water (this maintains the crispiness and green) for 3-4 minutes. Once it has cooled, drain and pat dry. Lay the pastry onto a baking tray, and using a sharp knife make a small incision around the edges to form a 2cm border. Prick the centre with a fork 6-8 times then bake in the oven for 6-8 minutes. Whisk the eggs, greek yoghurt, dijon, dill and nutritional yeast together until a creamy consistency forms. Turn the edges of the pastry up where the border was made so the pastry becomes a vessel to hold the greek yoghurt mix. Spread the greek yoghurt combo into the pastry evenly, then lay the asparagus along the top. If you have another egg on hand, brush around the edges of the pastry. Season with pepper and place in oven to bake for 12 minutes or until the top is lightly golden and the pastry and lovely and crispy. Allow to cool slightly before slicing and serving.

*You can also use 2x square sheets puff pastry and roll them together.