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Rhubarb and green asparagus tart

Savory recipes Sweet recipes Spring Summer More than one hour Végétarienne Medium difficulty Casserole Poêle
Prep time
20 minutes
Cooking time
1 hour
4-6 servings


  1. Shortcrust pastry: add flours, salt, and butter to a bowl. Mix well, then stir in the egg and water. Chill for ½ hour.
  2. Peel the rhubarb, then cut it at an angle into small pieces
  3. In a saucepan, add the sugar, a bit of water and the grenadine
  4. Add the rhubarb, and cook it until the tip of a knife goes in easily
  5. Peel the asparagus and cut it into small pieces, then cook it in a frying pan with a dash of olive oil
  6. Roll out the dough on a floured work surface, then line a pie tin with it. You can use a pie tin, or alternatively, an oven-safe Sitramovible pan (be sure to remove the handle). Blind bake the dough (i.e., the dough by itself in the pie dish or pan) for 20 minutes at 220°. (Please note: Sitramovable pans are only oven-safe up to 180°).
  7. Prepare the filling: in a bowl, break the eggs, add the cream, the cream cheese and the salt & pepper. Beat with a whisk
  8. Place the asparagus and rhubarb in the bottom of the pie tin, starting from the edge, then pour in the batter
  9. Bake it in the oven for 40 minutes at 160 °C, and "bon appétit!"


For the shortcrust pastry:

  • 150 g white flour
  • 100 g wholemeal flour
  • 1 egg
  • ½ tsp salt
  • 125 g cold butter cut into pieces


  • 2½ tbsp water
  • 1 bunch of rhubarb (300 g)
  • 1 bunch of asparagus
  • 1 tbsp grenadine



  • 2 eggs
  • 20 cl heavy cream
  • 200 g cream cheese
  • ½ tsp salt
  • Pepper
  • 1½ tbsp sugar




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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