Asparagus and saffron tart

Asparagus and saffron tart


Briefly knead all the base ingredients to form a smooth dough. Wrap in cling film and refrigerate for one hour. Then roll out to a thickness of 3 mm and place in a greased tart tin. Trim the edges. Peel the white asparagus and wash the green. Trim about 2 cm off the bottom of every stalk. Cut to the appropriate length for the tart tin and slice up the left-over sections. Sauté the asparagus slices in oil in a pan, add the saffron and deglaze with white wine. Add the cream, bring to the boil and then remove from the hob. Season with salt and pepper, add the egg and stir well. Place the white and green asparagus stalks on the base, alternating the colours, pour on the saffron sauce and bake for 20 minutes at 160 degrees and 60 % humidity.

For the tart base (serves two)

  • 260 g spelt flour (type 630)
  • 1 egg
  • 5 g natural or sea salt
  • 125 g cold margarine or cold butter
  • 3 tbsp cold water
  • 40 g grated Parmesan


For the asparagus and saffron filling

  • 3 stalks each of white and green asparagus (approx. 80 g each)
  • 1 tbsp olive oil
  • 8 – 10 saffron threads or 1 pinch of saffron powder
  • 2 tbsp white wine
  • 100 ml cream or plant-based alternative
  • 1 egg
  • natural or sea salt and ground pepper

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