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