Asparagus salad in a savoury tart?
Yes, in this recipe a very simple asparagus salad finds its home in a crispy shell and becomes savoury cake. What do you think?
Basic doughs and savoury cakes.
Often, during the weekend, I spend some time making savoury tart.
I find that a torta salata is a good idea for many reasons. It’s versatile and you can serve it like aperitif, appetizer, one or main dish. It is quick to made and always works well on a buffet or if you’re planning a picnic or a terrace party.
Furthermore, a savoury tart is a perfect way to use all the ingredients you have in the fridge (I call it empty-fridge recipe).
About the dough, no limits.
Homemade or ready-to-cook, everyone does as she please.
This recipe I believe, I hope, can be useful to you as often as you want a quick and tested base to create your savoury cake. I suggest you to save it among your favorites because after making it for the first time, you won’t stop.
This time I have opted for a gluten-free homemade pastry dough.
I made it with chia, sunflower and pumpkin seeds and that makes it seems like a crunchy cracker. I baked it without filling and before to fill, I leave the shell at room temperature.
The filling is a masterpiece of ease and savvy. True! Only seasonal, boiled asparagus place on a thin sour cream layer that I stir with a little of sweet mustard. The layer of cream looks like a thin layer of spreadable cheese and the slightly acidic taste contrasts nicely with the sweetness of the asparagus.
If you don’t have any sour cream handy, I’ll explain how to make it from scratch in the directions of the recipe. All you need is natural yogurt, butter and lemon. And by the way, you can always use spreadable cheese if you like.
Before to serve, remember to dress asparagus salad with extra virgin olive oil, salt and, if you like it, some Italian aceto balsamico (balsamic vinegar).
Each ingredient in this savoury tart combines perfectly with the others and the result is a convivial dish that looks and tastes delicious.
Tie the apron!
Tip for Reading
To discover the secrets of traditional Italian balsamic vinegar, I visited an old acetaia in Modena and I wrote a Food Story on my visit: Traditional Balsamic Vinegar of Modena and Antica Acetaia Villa Bianca.
Gluten-Free Savoury Tart With Asparagus Salad
20-22 cm diameter mold
Blog’s Recipe to make a gluten-free dough, or 200g ready-dough
1 bunch of asparagus, about 500g
about 60 g of sour cream
1 tablespoon sweet mustard
olive oil, salt
white yoghurt, about 90g
lemon juice, 1 tablespoon
To make sour cream, melt the butter in a saucepan and let it cool to room temperature.
Mix butter and yoghurt well in a bowl before adding lemon juice. Then add the juice, stir again and put in the fridge for about an hour before using it.
Make savory tart dough with my recipe or roll out in the mold one ready dough.
Bake only the shell in preheated oven (180C degrees, static function) for about 20-25 minutes until side are golden and take out. Leave at room temperature.
Meanwhile, clean and boil in unsalted water asparagus for about 12 minutes and drain gently. Set aside.
Mix the sour cream with the mustard and spread a thin layer of cream on the bottom of the savoury pie once it has cooled.
Bring to the table the sour cream that is left over in a bowl, whoever wants can add a teaspoon of asparagus sauce.
Cover the bottom of the savoury tart of the cooled savory pie with a thin layer of cream.
Place asparagus salad into the shell and remember to dress them before to serve.
If you’re looking for some ideas for making savoury cakes, take a look at the blog section where I collected the other recipes.