Asparagus tarte tatin

Asparagus tarte tatin

Total: 50 Min. | Active: 25 Min.
vegetarian
Nutritional value / people: 473 kcal
, Fat: 27 g
, Carbohydrate: 48 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To caramelize

2tbsp sugar

Asparagus

1kg green asparagus, lower third peeled
salted water, boiling

Topping

40g salted butter
3 shallots, thinly sliced
1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1tbsp olive oil
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Utensils

One flan tin (approx. 30 cm in diameter), base lined with baking paper

How it's done

To caramelize

Sprinkle the sugar over the prepared tart tin.

Caramelize for approx. 4 mins. in the centre of an oven preheated to 220°C until the sugar turns a light brown colour, remove.

Asparagus

Blanch the asparagus in boiling salted water for approx. 2 mins., dip briefly in ice-cold water, drain.

Topping

Spread the butter and shallots on top of the caramel. Add the asparagus, drizzle with oil. Prick the pastry firmly with a fork, place loosely over the asparagus, make a rim between the asparagus and the edge of the tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove the tart, leave to stand for approx. 2 mins., turn out onto a plate.

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