This tarte is actually more like a quiche, but I found tarte to be more appropriate for a dish containing “fancy” green asparagus and wild garlic. I really love spring and all the food that is brings. Especially asparagus is one of my favorite vegetables of all times. Although, we mainly eat white asparagus here in Germany, I also fell head over heels with its green brother. It goes very well with everything cheesy and hearty and that’s why I paired it with the wild garlic and some nutty goat’s cheese.
I am a great fan of quiches/tartes because my mum always used to make them for lunch when I was a kid. Back than we normally had a classic Quiche Lorainne or some vegetarian version with zucchini. But since I now mostly cook my own food, I started experimenting with some new (to me) combinations and to be honest: the variations are endless. I mean what’s not to taste great with eggs, cheese and a crunchy crust? Yeah, you got it.
You can either enjoy this tarte straight out of the oven or at room temperature. Leftovers keep in the fridge for up to 3 days.
It is also a great on-the-go-lunch. I love to take it to university and enjoy a delicious piece of tarte during lunch break.
Green Asparagus and Ramsons Tarte
7g (1 package) active dry yeast
¼ cup warm water
¼ tsp sugar
120g (1 cup) spelt flour
80g (1/4 cup+1 heaping Tbsp) wholegrain spelt flour
Pinch of salt
40g (4 Tbsp) (vegan) butter
2 Tbsp sour cream
500g green asparagus, hard ends removed
1 Tbsp olive oil
Coarse sea salt, pepper
5 large organic eggs
2 Tbsp sour cream
1 bunch ramsons/wild garlic (approx.70g), stems removed and roughly chopped
60g hearty goat’s or sheep’s cheese (like Goat’s Tommeor an old Pecorino), grated
¾ tsp salt
Lots of pepper and nutmeg
Make the crust:
In a small bowl combine active dry yeast, warm water and sugar. Stir gently to combine and let sit for about 5 minutes until the yeast mixture looks bubbly.
Into a larger bowl add flour, salt, melted butter and sour cream. Add yeast and knead with a hand mixer to combine the dough. When the dough starts to come together keep on kneading with your hands. You do not have to knead too long, 1 minute should be about right. Cover the dough with a towel and let sit in a warm place for 20 minutes.
Make the filling:
While the dough is rising wash the asparagus and remove any hard ends.
Heat 1 Tbp of olive oil in a large pan. Add asparagus and cook covered on high to medium heat for about 4 minutes until the asparagus becomes bright green. Season with salt and pepper and set aside.
Preheat the oven to 175°C (350°F). Line a tarte pan (21x25cm) with parchment paper and set aside.
Into a bowl add the eggs, sour cream, salt, pepper, and nutmeg. Use a fork to combine the egg yolk with the egg white. Fold in the ramps and about ¾ of the grated cheese.
Assemble the tarte:
When the dough is ready, spread it into the tarte pan with the palm of your hand. Use your fingers to press it up the sides. Try to form a nice even crust (the dough should not be too thick in the middle).
Add the egg-filling and top with the asparagus. If the asparagus is too long for your pan , just cut off the excess stems (and eat immediately-recommended).
Sprinkle tarte with the remaining cheese and bake at 175°C for 25 minutes or until golden brown.