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. Roll out to a thickness of 3 mm and place in a greased tart tin. Trim the edges. Prick the dough several times, cover with baking paper and fill the tin with dried peas or lentils. ‘Blind’ bake in the preheated X BO for 12 minutes at 180 degrees and 20 % humidity. 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 wine. Pour in the cream and briefly bring to the boil. Remove the pan from the stove. 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 15 minutes at 150 degrees and 80 % humidity.

For the tart base (serves two)

  • 260 g spelt flour (type 630)
  • 1 egg
  • 1 tsp natural or sea salt
  • 125 g high-quality margarine or butter
  • 2 – 3 tbsp cold water
  • 20 g grated Parmesan


For the asparagus and saffron filling

  • 3 stalks each of white and green asparagus (approx. 70 – 80 g each)
  • 1 tbsp olive oil
  • 8 – 10 saffron threads or 1 pinch of saffron powder (depending on strength)
  • 2 tbsp white wine
  • 100 ml cream or vegetable alternative
  • 1 egg
  • Natural or sea salt and ground pepper

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