Asparagus and capsicum tart

by paddock2pixel

 

Asparagus & capsicum tart

So eggy, so cheesy. This tart can be made with many different vegetables, or if you want, you can even add bacon pieces to the filling. It's great for breakfast, but really works just as well as a midnight snack or for dinner! 
Prep Time25 minutes
Cook Time40 minutes
Resting time1 hour
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: asparagus, capsicum, gruyere, quiche, ricotta, tart
Servings: 4

Ingredients

Pastry dough

  • 180 g unsalted butter cold
  • 250 g flour
  • 125 g quark or sour cream / greek yoghurt
  • pinch of salt

Filling

  • 4 eggs
  • 100 g ricotta
  • 1/2 tsp salt
  • 25 g Gruyere cheese, grated
  • small bunch of garlic chives
  • 1/2 red capsicum, sliced
  • 1/2 bunch of green asparagus, cut in half
  • 1 tbsp olive oil

Topping

  • 25 g Gruyere cheese, grated
  • 25 g ricotta

Instructions

For the pastry

  • In a food processor, blitz the butter and the flour until it forms small crumbs. 
  • Add the quark and salt and blitz for a few minutes until the dough just comes together, but is still a little crumbly.
  • Empty the crumb mix onto a sheet of plastic wrap and quickly form into a loose rectangle, wrapping it in the plastic wrap and touching it with your fingers as little as possible.
  • Place dough into the fridge and let it rest for an hour.
  • After resting, unwrap and place onto a lightly flowered surface. Roll out to about 5mm thickness. Lightly grease a 33cm x 9cm rectangular tart tin, then line with the pastry. Trim the edges. Pierce the pastry with a fork in a few places.
  • Preheat the oven to 180ºC. 
  • Line the pastry with a large sheet of baking paper, add pastry weights (or rice, or dried chickpeas) and blind bake for 10-15min.

Filling

  • Lightly beat the eggs with a fork. Add ricotta, grated Gruyere, chives and salt and combine. 
  • Cut the capsicum into strips, and the asparagus in half.
  • Heat the olive oil in a frying pan, then add the asparagus and capsicum. Fry on high for about 2 minutes, until they start browning, but are still crisp. Set aside.

Assembly

  • Once the pasty has blind baked, remove the paper and the weights, then evenly distribute the egg and cheese filling on the pastry. Gently press a strip of capsicum alternating with asparagus into the filling until the entire surface is covered. Sprinkle with the remaining Gruyere.
  • Bake for 30 minutes or until the egg filling has set and is golden brown.
  • Serve topped with fresh ricotta. Bon appetit!

You may also like

Leave a Comment

Recipe Rating




Copyright @ 2024 – All Rights Reserved.
 
Unless otherwise stated, Julia Wharington, trading as Paddock 2 Pixel, is the legal copyright holder of all photos, videos and written word on this site. No content may be used for commercial or non-commercial purpose without  written permission of the copyright holder. Any unauthorised use of photos, videos or written word, including but not limited to AI training, is strictly prohibited and may result in legal action. By accessing this website, you agree to abide by these terms and conditions and to respect the copyright of anything displayed on this website. The copyright holder reserves the right to modify these terms and conditions at any time without notice.
 

Icons by icons8.com