Thursday, June 5, 2014

Asparagus Buckwheat Tart - Bake Along #62

This is my second time participating in Bake Along, a group that meets every two weeks. At times the hosts select a specific recipe for everyone to make, but often it's just a theme that's chosen that leaves the bakers to their own devices, a great opportunity to make a recipe that we've had bookmarked for ages but haven't gotten around to making. That's the case for me this week; with savoury pies and tarts as the theme, I decided to make Clotilde Dusoulier's Asparagus Buckwheat Tart from The French Market Cookbook.
The buckwheat part of the recipe was actually supplied by the crust, a variation of the Yogurt Tart Dough recipe using buckwheat flour. I made the olive oil version and was quite concerned that the dough was too soft and moist to roll, even after refrigeration. With just a light dusting of flour, it was actually very easy to work with.
buckwheat tart dough asparagus
The bulk of the asparagus was roasted with just a little olive oil and salt while the crust baked. The baking time suggested in the book was a little long for both: the asparagus was ready in 15 minutes, the crust in 20.
roasted asparagus salad topping
All that was left was the assembly with the crust first spread with some onions that were sautéed slowly while the other parts baked, then topped with the roasted spears. The final touch was a little asparagus salad made of shaved raw asparagus and strands of lemon zest.
This tart was a delicious way to celebrate asparagus: the crust was crunchy and a little tangy and the earthy flavour complemented the vegetable well. I especially loved the dual treatment of the asparagus, roasted until sweet and in a fresh, crisp salad.
Visit our hosts Joyce, Lena and Zoe to see all of the other wonderful savoury pies and tarts.

6 comments:

  1. Hi Zosia,
    That is one beautiful tart! Using buckwheat flour for the crust makes it a healthier choice, and with the asparagus as the filling, it is one healthy tart indeed. Having a few slices will definitely be guilt-free! Thanks for baking along with us!

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  2. hello zosia, i hv never had something like asparagus tart before and the shaved asparagus salad topping makes the tart look really pretty! btw, not sure if you were trying to put a link to the yogurt tart dough recipe( in bold ) cos i tried to click on it. Thx so much for baking along with us!

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    1. Thank you, Lena. Sorry, there's no link to the dough recipe.....I couldn't find it online and since I made no changes to it, didn't publish it in my blog post.

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  3. Hi Zosia,

    Nice to have you baking along with us again :D

    I have not try using yogurt to make pie crust before. I wonder how the texture will be as most yogurt contains lesser fat content that butter, cream or sour cream. Nevertheless, I know your asparagus tart is all made with great healthful options :D

    Zoe

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    1. Thank you, Zoe. With the yogurt and olive oil, the crust is more like a crisp cracker than a tender, flakey pie crust but it does have great flavour.

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  4. Hi Zosia, I was thinking of doing an asparagus tart too! love asparagus and yours look so scrumptious.

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