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Cooking
Savory Asparagus Tart with Bacon and Yogurt
· 4 servings
Make the quick dough
Put all the ingredients into the bowl of a stand mixer. Mix on low speed with the dough hook until combined, then increase the speed and knead for 3 minutes until smooth. If it's sticky, add a little more flour; if it's crumbly, add a splash of oil.
Let it rest for easy rolling
Wrap the finished dough in plastic and let it rest at room temperature for 30 minutes. This relaxes the gluten in the flour, making the dough much easier to roll out without springing back.
Heat the oven and make the filling
Preheat the oven to 250 °C (top and bottom heat). In a bowl, mix the crème fraîche with salt, pepper and nutmeg. Thinly slice the onion.
Roll out and top the tart
Roll the dough out on a floured surface or between two sheets of baking paper into as thin a sheet as possible, then transfer it to a lined baking tray. Spread the seasoned cream over the top, then scatter over the onion and bacon.
Add the asparagus
Thin asparagus doesn't need pre-cooking – simply snap off the woody ends (it breaks naturally at the right spot) and arrange it over the tart. For thicker asparagus, blanch it in salted water for 1 minute, then cool it down.
Bake until crisp
Bake in the hot oven for 8–12 minutes, until the edges are golden and the bacon is crispy. Before serving, sprinkle with lemon zest and a squeeze of lemon juice for a fresh finish. Slice immediately and dig in while it's still warm!