Recipe: Asparagus & Flower Tart

Name: Asparagus & Flower Tart
Cuisine: European
Ingredients: Block ready-to-use puff pastryOne bunch green asparagus2 eggs1 ⅕ cup (30 cl) whole liquid cream⅔ cup (50 g) grated ParmesanSalt &pepperA few primrosesA few daffodils; Roll out the pastry in a mold and poke its base with a fork. Wash the asparagus and remove the lower quarter of their stems. Lay them out on the pastry to look like a bouquet.; Beat together the eggs and cream, then add the salt, pepper and Parmesan.; Pour onto the pastry and asparagus, and bake in the oven for about 35 minutes. Five minutes before the end of the cooking time, place the washed primroses and daffodils to the top of the tart.; Enjoy hot or lukewarm.

by sharon santoni May 13, 2022

May 13, 2022

Photos & recipes by Franck Schmitt

Lilacs, magnolias, violets, pansies, nasturtium, roses, marigolds… edible flowers — with their subtle fragrances and delicate flavors — are a beautiful and delightful add to both sweet and savory dishes.

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For our May/June 22 issue, Franck Schmitt created five sumptuous, gorgeous recipes using blooms. We’re treating you to one below!

Asparagus & Flower Tart

Nutrition facts: 200 calories 20 grams fat

Ingredients

Block ready-to-use puff pastry
One bunch green asparagus
2 eggs
1 ⅕ cup (30 cl) whole liquid cream
⅔ cup (50 g) grated Parmesan
Salt &pepper
A few primroses
A few daffodils

Roll out the pastry in a mold and poke its base with a fork. Wash the asparagus and remove the lower quarter of their stems. Lay them out on the pastry to look like a bouquet.

Beat together the eggs and cream, then add the salt, pepper and Parmesan.

Pour onto the pastry and asparagus, and bake in the oven for about 35 minutes. Five minutes before the end of the cooking time, place the washed primroses and daffodils to the top of the tart.

Enjoy hot or lukewarm.

Instructions

Roll out the pastry in a mold and poke its base with a fork. Wash the asparagus and remove the lower quarter of their stems. Lay them out on the pastry to look like a bouquet.

Beat together the eggs and cream, then add the salt, pepper and Parmesan.

Pour onto the pastry and asparagus, and bake in the oven for about 35 minutes. Five minutes before the end of the cooking time, place the washed primroses and daffodils to the top of the tart.

Enjoy hot or lukewarm.

For the other 4 recipes, get your copy of our May/Jun 22 issue HERE!

Spring recipes

Recipe: Asparagus & Flower Tart￼

Asparagus & Flower Tart

Ingredients

Instructions

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Recipe: Asparagus & Flower Tart