Asparagas Tart Elegant and Easy!

Make the crust ahead by combining 320 grams of all-purpose flour, 95 grams of potato starch, 15 grams of sugar, and 6 grams of salt in a bowl.

Whisk the dry ingredients together before adding 2 eggs and cold butter, working the butter through your fingertips.

Add 100 grams of ice cold water gradually, mixing until the dough comes together without overworking it.

Wrap the dough tightly in plastic and chill in the fridge, squishing it to help hydrate the dough.

Roll out the dough on a floured surface and fit it into a tart pan, trimming off excess.

Use beans or rice as pie weights and bake the crust for about 15 minutes (it may take up to 25 minutes) until perfect, then let it cool.

Dice the fettes and shallots, seasoning with olive oil before roasting them in the oven.

Prepare the filling by mixing 100 grams of milk, salt, white pepper, and nutmeg, then layer diced broccoli and asparagus in the tart crust, alternating them and studding with broccoli florets and chunks of Fontina cheese.

Bake the assembled tart in the oven at 350°F for about an hour until cooked.

Equipment Needed

Spice Level: