Spring is here! Are you as excited as I am? So excited that I couldn’t resist on the asparagus found on the food market and made a spring asparagus and fresh garlic tart.
If you are reading on a regular basis my blog you will already know that a nice spending Saturday includes: the food market, Kapani.
Kapani food market is one of the most traditional markets in Thessaloniki. It is an essential visiting spot for those interested in the city’s gastronomic history and evolution because through its hospitable alleys, with the two-storey buildings and the little shops, time seems to have stood still. The great variety of products, such as meat, fish, spices, kitchen utensils etc at low prices make Kapani my favourite spot in the town.
Every Saturday I go straight to the fish shop of Nikos. Nikos sells only seasonal fishes ans seafood. I usually rely on him to tell me what is best on this particular day. I never know what I will eat.
Several steps away there is the meat shop of Christos. From Christos will get the meat of the week. It has a wide variety of meats, from aging sausages hanging from the ceiling to a range selection of poultry and meats.
On the other side of the market there is Alkis’ shop full of fresh vegetables and seasonal fruits. Well, this Saturday I spend most of my time there. How could I ignore the fragant green garlic and the delicate asparagus?
What I know about asparagus
Asparagus has a very delicate flavor and can be served as an appetizer but also as an accompaniment. In addition to their taste, asparagus is rich in nutrients and is antioxidant. You can perfectly pair asparagus with:
- butter / olive oil
- goat cheese and parmesan cheese
- eggs
- lemon
- garlic
- mushrooms and
- ham or prosciutto
I have chosen to make a spring tart with asparagus, fresh garlic, some lemon zest and goat cheese.
Jump to RecipeSpring asparagus and fresh garlic tart
Spring asparagus and fresh garlic tart
Ingredients
For the dough
- 250 gr all purpose flour
- 150 cold butter in cubes
- 1 egg
- 1/2 salt
- 3 tbsp cold water
For the filling
- 20 asparagus
- 1 stalk young, green garlic
- 200 gr greek style yogurt
- 200 gr mascarpone
- 3 eggs
- 150 gr goat cheese
- lemon zest from 1/2 lemon
- salt
- freshly grounded pepper
- olive oil
- fleur de sel
Instructions
For making the tart
- In a stand mixer (the brave ones can do it by hand) add the flour, salt and then the frozen butter into cubes. Beat until the flour looks like wet sand.
- Add the egg and the cold water and continue beating for one minute. Then continue by hand (it is good to wear a glove so that no heat passes into the dough) until the dough is formed.
- Cover with a bee’s wrap (not transparent plastic film, bee’s warp, enough with the pastic) and let the dough rest in the refrigerator for at least one hour.
- Dust a clean surface with some flour and by using a rolling pin roll out the dough (if you find it difficult leave the dough for 10 minutes to room temperature). After rolling out the dough and by using the rolling pin transfer the dough to a floured and buttered form.
- Prick it with a fork, cover with baking paper and baking beans. Bake for 20 minutes on 190* C (preheated).
- Remove the tart from the oven, remove the beans and paper, put back in the oven for extra 10-15 minutes until the pastry turns golden. Remove from the oven.
For the filling
- In a large bowl, mix chopped garlic, yoghurt, mascarpone, eggs, 100g. from goat cheese and lemon zest. Add salt and pepper. Set aside.
- Use a peeler to peel the asparagus at their base, just below where the flowers begin. Then wash them and cut away their tough base.
- Bring some salted water to a boil in a deep pot. Prepare a bowl with water and ice cubes. Boil asparagus for 2 minutes.
- Remove from water and immediately submerge in the bowl full of cold water in order to stop the boiling process. Drain and set aside.
For making the tart
- Pour the filling over the tart, arrange the asparagus and sprinkle with crumbled goat cheese on the top. Season with some more salt and pepper.
- Place back in the oven and bake for around 45 minutes.
- Server with some olive oil on top, fleur de sel and some freshly grounded pepper.
This was my way in order to welcome spring. I have missed asparagus so much!
What is your favorite ingredient of spring? The one that you cannot wait to taste it again after months. I would love to share it with me either on Instagram, or Facebook or Twitter!
Yummy!
Thank you very much! 😊