Asparagus & Beaufort cheese tart
Some history
Beaufort PDO: An icon of Savoie, this AOP cheese is made from the raw milk of cows reared in mountain meadows, to a very strict specification that ensures its authenticity. Pressed and cooked, it offers a unique texture that’s firm but also melts in the mouth.
Ingredients
For the pastry:
- 250g flour
- 180g Terre de l’Alpe butter
- 1 Terre de l'Alpe egg yolk
- 50g milk (or water)
- 1 tsp salt
- 50g mixed seeds
For the garnish:
- 1 bunch of green asparagus
- 130g Terre de l'Alpe Beaufort PDO cheese
- 1 Terre de l'Alpe egg
- 70g crème fraîche
- 1 egg yolk
- 2cl milk
- Sea salt flakes and freshly-ground pepper
- 1cl oil
Preparation
Place the (sieved) flour, the soft butter (in pieces) and the salt in a bowl, and combine using your fingertips.
When the mixture thickens, add the egg yolk then knead until you obtain an even consistency. Wrap in clingfilm and reserve in the fridge for at least an hour.
Heat the oven to 180°C (355°F) on the fan setting.
Cut off the woody ends of the asparagus, and cook the remaining spears in salted boiling water for 2-3 minutes. Once they are cooked, reserve in iced water to retain their colour.
Coarsely grate the cheese and reserve.
Mix the egg with the crème fraîche and grated cheese.
Roll the pastry to form a circle of about 30cm diameter.
Place the mixture at the centre of the pastry, leaving about 5cm free around the edge.
Place the asparagus on the cheese/cream mixture and brush with oil.
Fold the pastry over to form the edge of your tart.
Brush the pastry edge with the milk/egg mixture.
Finally, sprinkle the mixed seeds around the edge.
Fan bake for 25 minutes at 180°C.
Thanks :
Recipe made by Stéphanie Iguna (Stephatable) .