A recipe for the whole family
Preparation: 40 minutes
Cooking time: 25 minutes
Difficulty: Medium
Quantity: 4 people
Ingredients :
- 150 g of flour
- 0.25 teaspoon of salt
- 50 g butter, in pieces, cold
- 0.75 dl of water
- 500 g white asparagus
- 1 l of water
- 1 tablespoon of salt
- 0.5 teaspoon of sugar
- 2 dl of double cream
- 50 g raclette cheese
- 1 p. spoonful of nutmeg
- 0.5 teaspoon of salt
- a little pepper
Recipe :
- Mix the flour and salt in a large bowl, add the butter, work by hand until you obtain an evenly lumpy mass. Pour in the water, quickly bring together into a soft dough without kneading. Flatten, place approx. 30 min covered and refrigerated.
- Preheat the oven to 220°C. Roll out the dough in a round on a little flour, line the greased mold, prick the bottom with a fork. Cover the dough with baking paper, weigh down with dried vegetables.
- Blind firing: approx. 15 min in the lower half of the oven. Remove, remove the baking paper and dried vegetables.
- Peel the asparagus and cut it in half. Bring water to a boil in a large saucepan. Add salt, sugar and half asparagus, bring to the boil, reduce the heat. Cook the asparagus for approx. 15 min, drain.
- Bring the cream to the boil in the same saucepan, leave to bubble for approx. 10 min on low heat. Cut the cheese into small cubes, incorporate, season. Spread the asparagus halves on the bottom of the pastry, pour the cheese cream sauce on top.
- Cooking time: approx. 10 min in the middle of the oven. Remove, let cool a little on a rack, unmold the tart.
Additional information:
Mold: For a sheet metal mold Ø 28 to 30 cm, greased
