Rhubarb and green asparagus tart
- Shortcrust pastry: add flours, salt, and butter to a bowl. Mix well, then stir in the egg and water. Chill for ½ hour.
- Peel the rhubarb, then cut it at an angle into small pieces
- In a saucepan, add the sugar, a bit of water and the grenadine
- Add the rhubarb, and cook it until the tip of a knife goes in easily
- Peel the asparagus and cut it into small pieces, then cook it in a frying pan with a dash of olive oil
- 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°).
- Prepare the filling: in a bowl, break the eggs, add the cream, the cream cheese and the salt & pepper. Beat with a whisk
- Place the asparagus and rhubarb in the bottom of the pie tin, starting from the edge, then pour in the batter
- 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
- 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)
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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