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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 the dough is 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 wrap and let it rest at room temperature for 30 minutes. This allows the gluten in the flour to relax, making the dough much easier to roll out without shrinking 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. Slice the onion thinly.
Roll out and top the tart
On a lightly floured surface, or between two sheets of baking paper, roll the dough out as thin as possible and transfer it onto a lined baking sheet. Spread the seasoned crème fraîche over the dough, then top with the onion and bacon.
Add the asparagus
Thin asparagus spears don't need pre-cooking – just snap off the woody ends (they'll break naturally at the right spot) and arrange them over the tart. If using thicker asparagus, blanch it for 1 minute in salted water first, then cool.
Bake until crisp
Bake in the hot oven for 8–12 minutes, until the edges are golden and the bacon is crisp. Before serving, sprinkle with lemon zest and a splash of lemon juice for a fresh finish. Slice right away and dig in while it's still warm!