A Tangy Asparagus Tart Recipe and pastry to bake for a savory dish. Using asparagus spears spiced with tangy mustard and topped with cheese.
225 g of flour (1 cup)
225 g butter (soft )(1 cup)
225 g grated cheese (1 cup)
1/2 teaspoon of Himalayan salt
1 Tin of asparagus spears or (453 g)
2 Tablespoons of corn flour (mazena)
2 Tablespoons of butter, (soft)
2 cups of Asparagus water made up with milk.
1 teaspoon of mustard (prepaired)
1 teaspoon of worcestershire sauce
Salt and pepepr
1 cup of grated cheese (cheddar or mozzarella)
1 Tablespoons of dry breadcrumbs
Preheat oven to 180 Deg.C (350 Deg.F)
Mix the pastry ingredients together in a bowl.
Grease and prepare pie dish with pastry pressed nicely around the dishes. Prebake the crust to make sure its baked once the tart has been bakes.
Make the white sauce with the corn flour, butter, asparagus water and milk.
Season this mixture with mustard and worcestershire sauce and the salt and pepper.
Cut the asparagus in half and arrange them in the tart pie dish,
Sprinkle half the grated cheese over them and half of the white sauce mixture. Then sprinkle the rest of the cheese and then the rest of the white sauce mixture.
Sprinkle with bread crumbs and bake.
Bake for 20 minutes until it is brown and tests cooked.
Keywords: Tangy asparagus tart recipe