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Asparagus and Emmentaler Tart

Asparagus and Emmentaler Tart-5

Asparagus season has been present for a few months now and I’ve seen the stacks of beautiful, green stalks in the shops and have even succumbed to their power. Of course, they are not local to Colorado because our growing season has barely begun, but they’re from the warmer climes of California and Mexico.

Asparagus and Emmentaler Tart-2

I am sometimes envious of the States that have farmers markets year around which provide a fairly decent bounty even in the midst of winter. Then I step outside and see The Rockies and I’m no longer envious ๐Ÿ™‚ I’ll eat the occasional fruit or vegetable from California if it means I can look upon the mountains on my daily travels.

Asparagus and Emmentaler Tart-6

So, you can imagine my excitement when I received Isabelle Farm’s weekly email about what is ย available at the farm stand that weekend and found asparagus on the list! “Down the road from me” grown asparagus, you cannot get fresher or more local than that. I was eager to get there and get some before they ran out so I got up early on Saturday and raced down. I grabbed a few bunches of the beautiful stalks and a couple of bags of their over wintered spinach. Let me tell you how sweet this spinach is, it is pretty amazing, and it will be in a post very soon.

Asparagus

Back to this gorgeous, fresh, seasonal and extremely local asparagus; I didn’t want to mess with it too much but at the same time I didn’t want to do just Hollandaise (Sorry Francesca ๐Ÿ™‚ )It had to be something that showcased the asparagus, simply but elegantly.ย 

My mind wandered back to a tart in one of my old Gourmet cookbooks. I had always been quite taken by this tart because for one, I like tarts and this particular one is made with white asparagus and that had always intrigued me. My asparagus weren’t white but I loved how this tart was simple and flavourful from the addition of good Swiss cheese. They used Gruyere but I went with Emmentaler.

Asparagus and Emmentaler Tart-3

The Asparagus and Emmentaler Tart was quite amazing. The asparagus was so sweet and tender and the Emmentaler added just the right amount of cheesiness and flavour. The crust is great too since it is a cross between a regular pastry and a puff pastry; very flaky, tender and soft inside. It takes a little bit of work but it’s worth the result. Check out my post on puff pastry if you have a hard time visualising the instructions for the pastry.

Asparagus and Emmentaler Tart-1

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Asparagus and Emmentaler Tart

Serving size: 6

Calories: 761

Fat: 57g

A crisp and flaky tart filled with Emmentaler cheese and creamy custard topped with fresh asparagus.
Ingredients
Black Pepper and Sour Cream Pastry
  • 2ยผ cups/325g all propose/plain flour
  • ยฝ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon fresh ground pepper
  • 2 sticks/225g cold, unsalted butter, cut in small cubes
  • 3 tablespoons sour cream
  • 3-4 tablespoons ice water, more if needed
Filling and Topping
  • 1 cup/235ml heavy cream (double cream)
  • 2 eggs
  • ยฝ teaspoon salt
  • ยฝ teaspoon nutmeg
  • 1ยผ cups/150g shredded Emmentaler cheese
  • 1 pound/455g fresh asparagus
Instructions
Pastry
  1. In the bowl of a food processor, add the flour, salt, sugar and the black pepper, and pulse a few times to mix.
  2. Add the cold butter cubes and process until the butter is the size of peas and incorporated into the flour.
  3. Tip the flour butter mixture onto a clean counter.
  4. Add the sour cream to 3 tablespoons water and mix.
  5. Drizzle the liquid over the flour butter mixture.
  6. Using hands and a pastry scraper, mix the dough gently.
  7. Add more water if the dough is too dry and won't come together.
  8. It will be a little sticky but use the scraper and fold the dough onto itself,
  9. Keep repeating until the dough comes together.
  10. Using a rolling pin, roll the dough into a small rectangle and fold into letter trifold.
  11. Turn the dough and roll again into a rectangle and fold again.
  12. One more time and then wrap the dough and chill for at least an hour.
  13. When the dough has chilled, remove it from the fridge and roll it out.
  14. You can roll it in a circle or a rectangle like I did.
  15. Place the dough on a lightly floured counter to start and then on a piece of parchment to finish rolling.
  16. Roll out into a rectangle measuring 11" by 15" (28 cm x 38 cm)
  17. Fold an inch around the edges to make a rim about ยฝ inch high.
  18. Pierce with a fork all over the surface.
  19. Place on a baking sheet and chill for an hour or so.
  20. When ready to assemble tart, pre bake the tart shell.
  21. Preheat the oven to 375F/190C.
  22. Take out the chilled dough and line the top with foil or parchment and fill with beans or pie weights.
  23. Bake the dough for 20 minutes.
  24. After 20 minutes, remove the pie weights or beans and place the tart shell back in the oven.
  25. Bake for another 10 minutes to until the tart shell is lightly brown.
  26. Remove from the oven and allow to cool.
Filling and Topping
  1. Prepare the asparagus by trimming the bottom hard stalks.
  2. Bring a pan of water to boil, salt the water.
  3. Add the asparagus and blanch for about 8 minutes until tender but not mushy.
  4. Have a bowl of ice water ready to cool down the asparagus.
  5. Once cool, dry off the stalks and prepare the filling.
  6. In a bowl, mix the heavy cream, the eggs, salt and nutmeg,
  7. Pour the filling into the cooled tart shell.
  8. Add โ…” of the shredded cheese over the custard.
  9. Place the asparagus on top of the custard and sprinkle the remaining cheese.
  10. Place in a 375F/190C oven and bake for 30 minutes or until the custard is set.
  11. Turn on the broiler for 2-3 minutes to brown the top of the tart.
  12. Serve warm or room temperature.
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ย Asparagus and Emmentaler Tart-4

Hope you all had a wonderful weekend. It was my husband’s birthday on Saturday and so we had a nice family celebration. I made him a cake which I will share in a couple of weeks; it is quite delicious, if I do say so myself ๐Ÿ™‚

Wishing you a great week ahead!

I love to hear from my readers so please leave me a comment! If you enjoyed this post please share!

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Comments

  1. Tina @ Tina's Chic Corner says

    May 13, 2014 at 2:08 pm

    I’ve been a bit obsessed with asparagus lately and this looks delicious! It’s gorgeous and will make for an awesome appetizer. ๐Ÿ™‚

  2. Gourmet Getaways says

    May 7, 2014 at 8:50 am

    I love asparagus…but asparagus in bread and smothered with melting cheese? OMG!!! Drools ๐Ÿ˜‰

    Julie
    Gourmet Getaways
    Gourmet Getaways recently posted..Chocolate Peanut Butter Brownie RecipeMy Profile

  3. My Inner Chick says

    May 4, 2014 at 10:50 pm

    Gorgeous!
    Oh, MY, I really want to devour this.
    To me, asparagus is a delicacy.

    • Nazneen says

      May 6, 2014 at 1:58 pm

      Thanks Kim! It was SO good!

  4. Heavenly says

    May 3, 2014 at 12:51 pm

    What a beautiful seasonal recipe. I adore asparagus, but I’ve always had it very simply, not in a lovely tart like this.
    *kisses* H
    Heavenly recently posted..Pont de lโ€™Archevรชchรฉ (The Love Bridge), ParisMy Profile

  5. Pamela @ Brooklyn Farm Girl says

    May 2, 2014 at 11:52 am

    What a beautiful tart, I love how fresh and full of delicious harvest this is!

  6. Lea Ann (Cooking On The Ranch) says

    May 2, 2014 at 8:33 am

    Beautiful Nazneen. I’m such a fan of Emmentaler cheese. And I’m with you, I never take for granted that beautiful view of our Mountains. We’re so fortunate. And best of all, thanks so much for the link to that stand. I’ve always been envious of the farm stands that you enjoy up North. We don’t see them on this end of town…DARNIT.
    Lea Ann (Cooking On The Ranch) recently posted..Chipotle Shrimp WontonsMy Profile

  7. Henna says

    May 2, 2014 at 5:38 am

    I love your photography! I can’t stand overly composed food photos because I feel like they don’t look natural. I truly believe that if the food is good, it will shine through in the photograph ๐Ÿ™‚
    I’ve never eaten asparagus before (typical Desi, I know lol), but it’s such a great idea to use it in a tart covered with delicious cheese!
    Henna recently posted..Coffee Flavored Cake With Coffee Buttercream FrostingMy Profile

  8. Krissie - Pearls of Style says

    May 1, 2014 at 11:04 pm

    Another lovely recipe Nazneen. I love cooking with asparagus and this looks delicious. I’ve never had emmentaler cheese but it sounds lovely and I’ll have to try.

    Krissie x – http://pearlsofstyle.blogspot.com.au
    Krissie – Pearls of Style recently posted..Eat Me. Chris’s Beacon Point, VictoriaMy Profile

  9. Hotly Spiced says

    May 1, 2014 at 10:49 pm

    Somehow I missed this post, Nazneen. I think I thought I’d seen it because I saw it on FB and Instagram. At the moment we have asparagus in our stores imported from the US. It looks a lot better than the stuff that’s normally imported from Peru. It will be a while before local asparagus is in our stores. Anyway, enough about me! I love the look of this tart. It’s gorgeous and I think green asparagus gives the tart much better colour than the white. I think the cream and the cheese with the asparagus is a delicious combination. Your tart is beautiful! xx
    Hotly Spiced recently posted..In My Kitchen, May 2014My Profile

  10. saucy gander says

    May 1, 2014 at 4:01 pm

    That sounds like a lovely pastry, and local asparagus would be the best! ๐Ÿ˜€
    saucy gander recently posted..โ€œCome to the fiesta!โ€ chana masalaMy Profile

  11. Juliana says

    May 1, 2014 at 2:31 pm

    Beautiful tart Nazneen…I am amazed…everything from scratch…I sure love to have a slice of this tart…delicious!
    Thanks for the recipe…hope you are having a fabulous week ๐Ÿ˜€
    Juliana recently posted..Simple Pickled Cucumber and CarrotMy Profile

  12. Amira says

    May 1, 2014 at 1:31 pm

    This tart looks so delicious Nazneen. I’ve always wanted to try new recipes for asparagus and this is so new to me, but white asparagus I haven’t seen it before. Great recipe.
    Amira recently posted..From Sudan : Al Aswad salad!!My Profile

  13. Nami | Just One Cookbook says

    May 1, 2014 at 12:28 pm

    I usually buy puff pastry from the store; however, your name of the tart “Black Pepper and Sour Cream Pastry” makes me want to try… sounds so delicious!! It’s a perfect tart to put my favorite asparagus on to make this delicious savory tart!

  14. Silvia says

    May 1, 2014 at 10:47 am

    what a scrumptious dish! I love asparagus and I will give a try to your black pepper and sour cream pastry

    ciao
    Silvia
    Silvia recently posted..Risotto agli stridoli e crescenza {erbe spontanee #2}My Profile

  15. Bam's Kitchen says

    May 1, 2014 at 7:04 am

    Ok thank you, did you cut that first slice for me? Gorgeous tart and I bet it is so rich and delicious with the cheese. Asparagus is in prime season and this is a great dish to celebrate spring. I’m hosting a little gathering next week and this is a great idea. So pinning this one! Take care, BAM
    Bam’s Kitchen recently posted..Tex Mex Ahi and Cheesy Rice TamalesMy Profile

  16. Margherita@lapetitecasserole says

    April 30, 2014 at 11:27 pm

    Beautiful tart my friend, with your gorgeous photos is a masterpiece, especially the dough of the crust, so original!
    Margherita@lapetitecasserole recently posted..Spinach โ€œsalamiโ€ with spicy tomato sauceMy Profile

  17. Sugar et al says

    April 30, 2014 at 5:39 pm

    The tart looks beautiful. You did absolute justice to the asparagus which happens to be my favourite too. I have to try out your puff pastry recipe which has been on my list since the time you posted it. But most of all I like the caramelisation of the cheese on the top. Yum!
    Sugar et al recently posted..Orange+Almond+Oats+Coconut (Anzac) BiscuitsMy Profile

  18. Mireya @myhealthyeatinghabits says

    April 30, 2014 at 11:22 am

    What a delicious looking tart! I’ve always preferred the look of rustic tarts over pan tartsโ€”they are more enticing. I wouldn’t mind having some majestic mountains outside my front door, either!
    Mireya @myhealthyeatinghabits recently posted..Almond Milk Ice-Cream SandwichesMy Profile

    • Nazneen says

      May 4, 2014 at 12:41 pm

      Thanks Mireya! I too love rustic tarts… But I’m a sucker for tart pans too ๐Ÿ™‚

  19. John@Kitchen Riffs says

    April 30, 2014 at 11:16 am

    What a gorgeous looking tart! I’ve seen recipes for this, but have never made one before. Probably because I didn’t have your wonderful pictures for inspiration! Really nice — thanks.
    John@Kitchen Riffs recently posted..Shrimp in Chipotle SauceMy Profile

    • Nazneen says

      May 4, 2014 at 12:38 pm

      Thanks John!! Its so good!

  20. Rosemary@anitalianinmykitchen says

    April 30, 2014 at 3:43 am

    Hi, this looks absolutely delicious, pinned it. Thanks alot.
    Rosemary@anitalianinmykitchen recently posted..Borlotti bean saladMy Profile

  21. Rosemary@anitalianinmykitchen says

    April 30, 2014 at 3:42 am

    This looks absolutely delicious, pinned it, thanks alot.
    Rosemary@anitalianinmykitchen recently posted..Borlotti bean saladMy Profile

    • Nazneen says

      May 4, 2014 at 12:38 pm

      Thanks, Rosemary for stopping by!

  22. ChgoJohn says

    April 30, 2014 at 2:58 am

    First of all, I hope your Husband has a very happy birthday and a wonderful year ahead, Nazneen.
    Now, this is one beautiful tart! Love that there’s a bit of pepper in the sour cream pastry. That little “bite” from the pepper is something I’d really enjoy. I love, too, the filling and use of Emmentaler cheese, not to mention the asparagus. Our farmers markets open this weekend and I’m so looking forward to getting out and buying a few bunches of the green spears. If the markets are open, warm weather has to be on its way, right? Right? ๐Ÿ™‚
    ChgoJohn recently posted..A Tale of Two PizzasMy Profile

    • Nazneen says

      May 4, 2014 at 12:37 pm

      Thank you, John. I think he had a great birthday. Emmentaler went really well with the cream and then the delicate asparagus was just gorgeous on top. Can’t wait till our farmers markets get going with local produce!

  23. Krista says

    April 30, 2014 at 1:15 am

    This tart looks absolutely scrumptious!! Asparagus is the one thing that flourishes in my Aussie garden, so I have many plants. Can’t wait for Spring so I can make a version of your beautiful tart. ๐Ÿ™‚
    Krista recently posted..Mid-DreamMy Profile

    • Nazneen says

      May 4, 2014 at 12:35 pm

      Thank you, Krista!! It’s really good ๐Ÿ™‚

  24. nancy@jamjnr says

    April 29, 2014 at 8:58 pm

    We’ve got asparagus season here at the moment – both green and white and I’m told they are both grown locally. Who knows. I’ve been blanching the white stems and drizzling with truffle oil – not very fancy I know but we fight over it. I do love your tart though – emmental is a lovely match with the asparagus.

    • Nazneen says

      May 4, 2014 at 12:34 pm

      That sounds wonderful too! Asparagus is best served simply.

  25. easyfoodsmith says

    April 29, 2014 at 12:16 pm

    What a gorgeous tart! It is making me go weak in my knees ๐Ÿ˜›
    easyfoodsmith recently posted..CHAAT MASALA (HOT & TANGY SPICE MIX)My Profile

    • Nazneen says

      April 29, 2014 at 6:05 pm

      Thank you, Taruna!

  26. Abbe@This is How I Cook says

    April 29, 2014 at 11:27 am

    This looks amazing and I totally want it! I think heavy cream and cheese mightily persuades me! My friend grows asparagus in her backyard. We used to have some but they died out. Often when walking the Highline canal you can also see wild asparagus growing. But now you have me thinking of this flaky crust laden with cheese and cream and oh yeah-asparagus! Happy Birthday to your hubs!
    Abbe@This is How I Cook recently posted..Macaroons, Version 2 and Hot Times in the DesertMy Profile

    • Nazneen says

      April 29, 2014 at 6:06 pm

      Abbe, this tart was SO good! You simply must try it. The cream and the cheese have a lot to do with it ๐Ÿ™‚ But the asparagus was splendid too.

  27. mariyam says

    April 29, 2014 at 10:32 am

    Asparagus is my favorite vegetable for sure. Ours is two years old in the garden, so have to wait one more year. I will try this tart and let you know. Thanks for the help!

    • Nazneen says

      April 29, 2014 at 6:07 pm

      Oh you’ll like it! I know you will. I think I know your taste now ๐Ÿ™‚

  28. Shashi @ RunninSrilankan says

    April 29, 2014 at 9:34 am

    I am a huge fan of asparagus – Even though I have never had it in a tart, I cannot help but drool! You have me so intrigued – I imagine this is heavenly!
    Shashi @ RunninSrilankan recently posted..Healthy Chocolate Scones!My Profile

    • Nazneen says

      April 29, 2014 at 6:08 pm

      Asparagus is wonderful in tarts and quiches, he’ll it’s just good!!

  29. David says

    April 29, 2014 at 9:00 am

    I love asparagus season and just had some last evening from our local grower – purple asparagus! I have not made a tart like this but am seriously considering it now that I see yours, Nazneen! I also have to check out your pastry recipe… I am so glad you make your own!
    David recently posted..Haute Dogs: Hot Cuisine!My Profile

    • Nazneen says

      April 29, 2014 at 6:09 pm

      Thanks David! Isn’t really fresh asparagus wonderful? Tastes so sweet and so different from store bought. Let me know if you try out the puff pastry!

  30. Monica says

    April 29, 2014 at 8:53 am

    This looks divine, Nazneen! I am a huge asparagus lover and being able to get them in season is a treat. In fact, I just made farro risotto last night with asparagus and peas. : ) I’ve made a tart like this once before, with caramelized onions (the time it took to make the onions deterred me from making it again, I think). I wish I’d used emmentaler cheese…it sounds so good!
    Monica recently posted..Chocolate-amaretto gelatoMy Profile

    • Nazneen says

      April 29, 2014 at 6:11 pm

      Caramelised onion tarts are my favourite! I bet it was fantastic!! This is incredibly good too, especially if you can get some local asparagus.

  31. miss messy says

    April 29, 2014 at 8:32 am

    Yay asparagus season! It’s just started here too! I love british grown asparagus, but the season is so short, so I’m eating it loads. This tart looks like a wonderful way to eat it!
    miss messy recently posted..Yellow Thai Curry Coconut Fried RiceMy Profile

    • Nazneen says

      April 29, 2014 at 6:13 pm

      Oh I wish I was there for British asparagus. They must be pretty awesome! These were great, they’re grown just down the road from me so I was thrilled there’s so local.

  32. francesca says

    April 29, 2014 at 7:31 am

    aww shucks, no hollandaise. This is a mighty fine contender ๐Ÿ™‚

    I made something super similar when I *just* started blogging back in 2012
    (if you fancy a gander http://dellacucinapovera.com/asparagus-gruyere-tart/).

    Cheers!
    francesca recently posted..Greece + the Cycladic IslandsMy Profile

    • Nazneen says

      April 29, 2014 at 6:14 pm

      Sorry! No hollandaise ๐Ÿ™‚ I’ll be sure to check out yours!

  33. Dixya @ Food, Pleasure, and Health says

    April 29, 2014 at 7:13 am

    i have been using asparagus lately as well..but not in the tart form yet..looks really delicious. I wish i lived where i had access to more local produce as well ๐Ÿ™
    Dixya @ Food, Pleasure, and Health recently posted..He Is Not DeadMy Profile

    • Nazneen says

      April 29, 2014 at 6:15 pm

      You can’t help it once you see the asparagus in stores! Tart form is wonderful!

  34. Denise Browning@From Brazil To You says

    April 29, 2014 at 6:26 am

    Hi, Nazneen! This savory tart looks terrific. It is really showcasing the asparagus and all the deliciousness of the Emmental cheese. With the gorgeous view of the Rocky Mountains, you don’t need to be jealous from anyone else for sure. I wish I had that view. ๐Ÿ™‚

    Have an awesome week and please, say ‘hi’ to your family for us.
    Denise Browning@From Brazil To You recently posted..Cocada de Leite Condensado (Brazilian Coconut Bars)My Profile

    • Nazneen says

      April 29, 2014 at 6:17 pm

      Thanks Denise! Yeah, I’m lucky to love here, I count my blessings everyday, my love to your family also.

  35. Choc Chip Uru says

    April 29, 2014 at 4:17 am

    This tart looks magnificent, I love the colours in this, delicious looking recipe ๐Ÿ˜€

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..Happy Easter 2014!!!My Profile

    • Nazneen says

      April 29, 2014 at 6:17 pm

      Thanks Uru!!! It was delicious!

  36. David Crichton says

    April 29, 2014 at 1:32 am

    Bizarrely enough, Nazneen. A photo of an asparagus tart, not too dissimilar to yours caught my eye. It has inspired me to create a vegetarian dinner. I’ll include your wonderful tart in the write up once I get round to it.
    David Crichton recently posted..A Great British Menu Fish CourseMy Profile

    • Nazneen says

      April 29, 2014 at 6:18 pm

      Thanks David! I look forward to your post!

  37. TheKitchenLioness says

    April 29, 2014 at 12:23 am

    Dear Nazneen, these asparagus tarts are always amazing arenยดt they – we are literally drowning in white asparagus around here and I would love to send you some, if I could – it is quite nice in combination with green asparagus on tarts like this.
    Looking forward to your participation in the CCC – this is going to be a fun group (and we will all be so happy eating all these vegetables…)
    Take good care of yourself and have a great day!
    Andrea
    TheKitchenLioness recently posted..The Cottage Cooking ClubMy Profile

    • Nazneen says

      April 29, 2014 at 6:24 pm

      Oh Andrea, now I am jealous!! We hardly see white here and if we do it’s at the specialty shops and very expensive. I’m trying to find the book, it’s proving to be difficult! I’ll keep looking. I hope I can do it, I hate to start something and then not see it through because I get so busy. I’ll let you know!

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