Esta tarte de espargos é a celebração perfeita da primavera. Leve e saborosa, combina a frescura dos espargos com um recheio cremoso à base de queijo cottage e iogurte grego, numa base de massa estaladiça. É ideal para um almoço leve, um piquenique ou como uma entrada elegante.
Ingredientes
- Massa:
- 150 gramas de farinha de trigo
- 50 gramas de farinha de trigo integral
- 100 gramas de manteiga
- pitada de sal
- 3-4 colheres de sopa de água fria
- Recheio:
- 1 ramo de espargos, descascado
- 2 ovos levemente batidos
- ¼ xícara de iogurte grego
- 200 gramas de queijo cottage
- ¼ xícara de queijo parmesão ralado
- 1 cebolinha, fatiada
- pitada de sal
- pimenta moída na hora
Preparação
- Misture as farinhas, polvilhe sal, adicione fatias de manteiga e esfregue na farinha, finalmente adicione água e amasse a massa. Forme a bola e deixe esfriar em uma geladeira por cerca de 30 minutos.
- Descasque as partes inferiores dos espargos, apare as pontas duras e cozinhe-as por cerca de 5 minutos.
- Misture os ovos, iogurte, queijo cottage, queijo parmesão, cebolinha, sal e pimenta.
- Estenda a massa, transfira para a assadeira, forme as bordas, despeje metade da mistura de queijo e ovos, arrume aspargos e despeje-os com queijo e ovos restantes.
- Asse no forno pré-aquecido cerca de 30-35 minutos, até o topo fica marrom dourado (180 graus C).
- Sirva com salada.
Ready for a slice of savoury springtime perfection? The English recipe is waiting for you below.
Asparagus Tart
This beautiful asparagus tart is the perfect dish for a light lunch, brunch, or an elegant starter. It showcases tender asparagus spears arranged over a creamy, savoury custard, all nestled in a crisp, buttery pastry case. It’s a wonderful way to celebrate fresh, seasonal produce.
Unlike a traditional heavy quiche, this version uses a clever combination of Greek yogurt and cottage cheese for its filling. This creates a lighter texture that is wonderfully tangy and rich in protein, making it feel both wholesome and indulgent. The wholemeal flour in the pastry adds a lovely rustic, nutty note that complements the fresh green flavour of the asparagus perfectly.
For the best result, use fresh, vibrant asparagus. For an extra crisp base, you can blind-bake the pastry case for about 15 minutes before adding the filling. A little lemon zest added to the custard mixture would also be a lovely addition to brighten the flavours even more.
Ingredients
**For the Pastry:**
- 150g plain flour
- 50g wholemeal flour
- 100g cold unsalted butter, cubed
- A pinch of salt
- 3-4 tablespoons of cold water
**For the Filling:**
- 1 bunch of asparagus
- 2 eggs, lightly beaten
- 1/4 cup of Greek yogurt
- 200g cottage cheese
- 1/4 cup of grated Parmesan cheese
- 1 spring onion, sliced
- A pinch of salt
- Freshly ground black pepper
Method
- First, make the pastry. In a large bowl, combine the plain flour, wholemeal flour, and salt. Add the cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Add the cold water, a tablespoon at a time, and mix until the dough just comes together. Form it into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.
- Prepare the asparagus by snapping off the tough, woody ends. Blanch the spears in a pan of boiling water for about 3-5 minutes until they are just tender but still bright green. Drain and set aside.
- In a bowl, whisk together the eggs, Greek yogurt, cottage cheese, grated Parmesan, and sliced spring onion. Season with salt and pepper.
- Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). On a lightly floured surface, roll out the chilled pastry and use it to line a 23cm (9-inch) loose-bottomed tart tin.
- Pour half of the cheese and egg mixture into the pastry case. Arrange the blanched asparagus spears neatly on top, then carefully pour over the remaining mixture.
- Bake for 30-35 minutes, or until the filling is set and the top is golden brown.
- Allow to cool slightly before serving with a fresh green salad.