savoury tarts/ starters

Asparagus and zucchini tart

13 May 2018

Asparagus and zucchini tart

We often eat savoury tarts (also known as quiche) as an appetizer or for a dinner, together with a soup. The crust is rich and buttery, asparagus and zucchini crispy and the filling packed with flavour, thanks to the delicious parmesan cheese, lemon zest and thyme. This tart is very addictive, out of season you can omit the asparagus and double the zucchini amount, it will also be very good!

Tarta ze szparagami i cukinią Asparagus and zucchini tart

Tarta ze szparagami i cukinią Asparagus and zucchini tart

Asparagus and zucchini tart
Prep time
Cook time
Total time
Serves: 4
  • → pastry:
  • 200g / 7 oz all-purpose flour
  • 145g / 5.1 oz butter, cold, cut into pieces (unsalted, european-style)
  • 1 teaspoon dried thyme
  • 1 level teaspoon salt
  • a pinch of black pepper
  • 3 tablespoons cold water
  • → vegetables:
  • 250g / 8.8 oz asparagus, approx. 10 pieces
  • 1 small zucchini, 250g / 8.8 oz
  • 1 tablespoon frying oil
  • salt and black pepper, to taste
  • → filling:
  • 1 cup sour cream 12%, 250g / 8.8 oz
  • ¾ cup grated parmesan cheese, 45g / 1.6 oz
  • 1 teaspoon dried thyme
  • a pinch of ground nutmeg
  • zest grated from ½ organic lemon
  • 2 large eggs
  • salt and black pepper, to taste
  1. → pastry dough:
  2. Mix the flour with salt, pepper and thyme together, add the cold diced butter, mix with a stand mixer (fitted with a paddle attachment) or rub in with your fingertips until the mixture resembles green peas. Add very cold water and gently form a smooth dough ball.
  3. Flatten the dough, wrap in a cling film and put in the fridge for 1 hour.
  4. → vegetables:
  5. Cut the zucchini into approx. 1 cm / 0.5 inch thick slices. Heat the oil on a large frying pan, place zucchini slices on it, season with salt and pepper, cook briefly on both sides (about 1-2 minutes) over high heat until browned, but not cooked through. Transfer to a plate.
  6. Asparagus: for this tart it’s best to use a very thin asparagus, thicker asparagus need to be peeled (about ⅔ of their length, from the bottom) or boiled for about 2-5 minutes (depending on the size) or cut in half lenghtwise. In both cases cut off the woody ends – when the green color starts to fade to white (so sometimes you have to cut off a lot and sometimes almost nothing).
  7. → filling:
  8. In a medium bowl, whisk all the ingredients until a smooth batter is created.
  9. → baking:
  10. Prepare a baking pan, preferably square (it will be easier to arrange asparagus) - 21 x 21 cm / 8 x 8 inch (I used a brownie pan) or a 23 cm / 9 inch round cake pan, grease with butter.
  11. Remove the dough from the refrigerator, roll out on a piece of baking paper, line the tin with it – the dough should cover the bottom and ca. 3 cm / 1.2 inch of the sides of the pan (important, the amount of the filling and the vegetables is quite large, the edges must be high, so that the filling does not overflow), press it into the corners of the pan.
  12. Prick the dough with a fork and blind-bake the dough - place a second piece of baking paper on it, fill to the top with dry beans or rice (or ceramic baking weights), pressing them into the corners and sides.
  13. Preheat the oven to 190°C / 375°F / Gas Mark 5, put the dough in the fridge while the oven warms up.
  14. Bake the crust for 20 minutes, then remove the paper and the beans/rice and bake for another 10-15 minutes until golden.
  15. Remove the crust from the oven, arrange slices of zucchini on it, pour the filling over, arrange the asparagus on top.
  16. Bake for about 30 minutes until the custard is set and slightly golden.
  17. The tart tastes best slightly warm, but cold (e.g. taken for a picnic) is also delicious.
1 cup is 250 ml

Tarta ze szparagami i cukinią Asparagus and zucchini tart 3

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1 Comment

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    Exquisite Quiche Recipes | The Adventure Bite
    6 June 2018 at 12:46

    […] No one is going to complain about eating their veggies today with this delicious Asparagus and Zucchini Tart on the table! Get Recipe Here. […]

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