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Provençal Asparagus Tart or Tarte aux Asperges Recipe

This is a lovely, yet simple recipe for a warm spring or summer’s day that combines beautiful flavours and looks pretty on any table. Perfect as a starter or as part of a relaxed lunch with salads and other summery dishes.

Provencal-Tarte-Asparagus-wooden-board
Provençal Asparagus Tart (Tarte aux Asperges)
Print Recipe
Light and crisp puff pastry covered in creamy goat's cheese, salty ham and topped with the season's best asparagus gently roasted to perfection.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Provencal-Tarte-Asparagus-wooden-board
Provençal Asparagus Tart (Tarte aux Asperges)
Print Recipe
Light and crisp puff pastry covered in creamy goat's cheese, salty ham and topped with the season's best asparagus gently roasted to perfection.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 210° C (upper and lower heat).
  2. Cut puff pastry into shape (we did a rectangle, because that’s easy with asparagus), place on a baking tray and blindbake for 20 minutes until golden brown.
  3. Rinse the asparagus, cut off the wooden ends.
  4. Divide the asparagus into roughly equal amounts.
  5. Take half, cut ham slices in half lengthwise and tightly wrap around each asparagus stem.
  6. Put all the asparagus (with and without ham) on a baking tray, add a few dashes of olive oil and gently roll them around so they’re covered in the oil.
  7. Sprinkle with salt and pepper.
  8. As you remove the puff pastry from the oven, reduce the temperature to 180° C and leave the asparagus to roast for 10 minutes.
  9. Then set aside to chill.
  10. Prepare a blend of cream cheese and crème fraîche.
  11. Wash a lemon under hot water and grate off a thin layer of zest.
  12. Then juice the lemon.
  13. Mix the zest into the cheese, stir in lemon juice and season with salt and pepper.
  14. If the cheese is not creamy enough yet, add water spoon by spoon until you reach a creamy, easy to spread texture.
  15. Finely chop mint leaves and add half to the cheese spread.
  16. Once everything has cooled down, spread goat cheese mixture evenly onto the puff pastry, place asparagus on it and top off with the rest of the chopped mint.
  17. Bon appétit from the Mirabeau kitchen and we hope you enjoy this perfect recipe for a warm summer’s day. Oh and feel free to treat yourself to a nicely chilled glass of Rosé or White.
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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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