Tomato Asparagus Tart: Fancy Sophistication

What you eat is what you are. This is a really popular saying these days. People use it in different contexts and I’m definitely not one to argue. However, I tend to twist words to my liking. So, if I want to feel sophisticated, I make tarts. I find that they remind me of old time British tea parties with dainty cups of warm liquid and a cake stand displaying these gorgeous buttery bites.

There is no other way to make tarts than to make them savory. You might not agree and I will ignore your opinion. For me a tomato and asparagus tart is the definition of yumminess.

While I do take the time to make my own buttery pastry, you do not have to. I have tried store bought pastries and they are great to use. Just make sure that they are made with butter and not margarine or any other fat. The butter is really a game changer.

So, you start with ice-cold butter and fine flour. You can pop your butter stick into the freezer for fifteen minutes to make sure it really is solid cold. For the flour, try the tart with type 405 fine mill flour first. If you like the taste of the recipe and when you are confident with your pastry making skills, switch to half fine mill and half coarse wheat flour. Coarse flour is heavy and so the pastry won’t rise much, but it will be delicious regardless. Cut your butter into small cubes and massage it into the flour till you get a sandy texture. Do not try to make a proper dough and definitely don’t over knead. If your butter is softening, put the bowl in the freezer for a few minutes and then continue.

When your sand is ready, simply bring it together into a ball, wrap in plastic and put in the fridge to chill for at least thirty minutes. Roll out the cool pastry to about half a centimeter thickness and pop back in the fridge.

Now, we make our butter spread. Yes, this recipe calls for a lot of butter so it is not for the faint of heart (literally). People with a cholesterol problem can stop reading and run now.

For the butter spread, melt some butter in the microwave and add a clove of crushed garlic, some grainy mustard, a pinch of dried thyme, salt and pepper. Mix well and spread onto the cold rolled out pastry. Top it with chopped jalapenos (optional) or large slices of juicy, red tomatoes. Scatter chopped asparagus over the tomatoes. Now, cut the pastry such that one large tomato slice covers one individual tart.

Place in an oven pre-heated to 200°C for 25 minutes. Take out of the oven after and let it cool for at least 10 minutes before biting into the most exquisite flavor sensations!

And a word of caution- the only tough part in this recipe is to resist the urge to open the oven half way through baking time to see if your pastry is indeed puffing. But, don’t. Trust me. I know it is difficult but I promise that your patience will be well rewarded.

And now, for everyone’s pleasure, I shall write down the exact recipe. Please do try it and do not be afraid to test out different topping combinations. Do share pictures, your experiences and thoughts if you end up trying this recipe (or not)!

TOMATO AND ASPARAGUS TARTS (makes 12 tartlets)

Ingredients:

·      4 cups flour

·      150 grams cold butter

·      3 large Roma tomatoes

·       4 asparagus sticks

·      1 crushed garlic clove

·      1 pinch dried thyme

·      1 tablespoon salted butter

·      1 teaspoon grainy mustard

·      salt and pepper to taste

Method:

1.     Rub the flour and butter between your fingers to get a sandy texture. Ball together and wrap in plastic. Chill in the fridge for 30 minutes.

2.     Roll the dough out to ½ cm thickness, place on parchment paper and chill for another 30 minutes.

3.     Pre-heat oven to 200°C.

4.     Melt salted butter in the microwave and add garlic, grainy mustard, thyme, salt and pepper to it. Mix well and brush onto rolled puff pastry.

5.     Top with large slices of Roma tomato. You can get 4 slices out of 1 large one.

6.     Sprinkle with chopped asparagus.

7.     Cut the pastry into 12 individual tarts.

8.     Place tarts on a baking sheet lined with parchment paper at a distance of at least 1 inch from each other.

9.     Pop into the pre-heated oven for 25 minutes.

10. Remove from oven and place on a cooling rack for 10 minutes before serving.