Asparagus and Parmesan Crostata

Celebrate asparagus season with this Asparagus and Parmesan Crostata made from scratch. Thyme roasted green asparagus baked in a flaky crust, sitting on a bed of caramelised onions, makes for a perfect vegetarian appetizer or light mid-week lunch.

Spring is here and so is Australian asparagus! One of my favourite vegetables that I like to use in salads, soups, stir fries or just blanched and enjoyed with a classic hollandaise sauce.

While an asparagus quiche is a great way of using them, my new favourite recipe is this roasted Asparagus and Parmesan Crostata. A buttery umami parmesan crust with the sweetness of the caramelised onions and the flavour packed thyme roasted asparagus spears, work beautifully in this tart.

If you are looking for a from-scratch-recipe that's effortless and will work every time then this recipe is for you! Show off your pastry skills with this spring crostata and don't be shy to tell everyone that you made the pastry yourself because you and I know, making perfect pastry is a real skill!

Jump to:

• HOW TO MAKE THE PASTRY
• PREPARING THE CROSTATA FILLING
• ASSEMBLING THE ASPARAGUS PARMESAN CROSTATA
• HOW TO PLATE UP
• MORE ASPARAGUS RECIPES
• Asparagus and Parmesan Crostata

HOW TO MAKE THE PASTRY

The dough for the crostata, is basically a shortcrust pastry with parmesan added to it. If you follow the steps, you will be rewarded with a buttery, flaky pastry that has enough crunchy texture to compete with a puff pastry.

The ingredients for the dough are - flour, butter, grated parmesan, salt and water.

Key to any short crust pastry is using cold butter and cold water. Keeping that in mind is half the battle! The other half is handling the dough carefully. Unlike other doughs that require extensive kneading for elasticity, a short crust can not be kneaded the same way. Kneading the dough too long will melt the butter and you will loose the flakiness.

To make the dough, combine the flour, cold butter cubes, salt and parmesan in a food processor and mix for 1-2 minutes. Add the cold water gradually and mix again until fine crumbs form.

Place the mix on a floured, cold surface and knead until it comes together to a dough. Form into a disc and cover the dough with plastic wrap. Chill in the fridge for 30 minutes.

PREPARING THE CROSTATA FILLING

While the dough is chilling in the fridge, we need to make the filling. The caramelised onions and asparagus filling can as well be replaced with other combinations, like spinach and sliced zucchini, tapenade and roasted peppers or like this butternut squash and onion stew galette.

for the caramelised onions

Peel and slice the onions finely. Heat oil in a frying pan on high heat. Add the onions and stir occasionally to prevent them from catching (sticking to the pan).

Once the onions have browned slightly, reduce the heat to low and continue to slowly caramelise for 8-10 minutes. Season with salt and add a tablespoon of balsamic vinegar to deglaze the pan. Cook for two more minutes until well combined and set aside.

Can you store caramelised onions?

You can store the caramelised onions in a tightly covered container for up to a week in the refrigerator. These can also be frozen in a zip lock bag or a freezer safe container for up to 3 months. An easy way to freeze is in zip lock bag. This way when you need to use caramelised onions, you can grab as many as you need.

How else to use caramelised onions?

Delicious piled into burgers, cheese toasties or served alongside. Use on pizzas, quiches or savoury tarts or serve alongside sausages and mash. They are also a great addition to soups and stews.

for the thyme roasted asparagus

Trim the ends off the asparagus and cut the spears into three even parts. Cut the asparagus spears lengthwise in half, skip this step if the spears are very thin.

Heat olive oil in a wide pan on high heat. Once the pan is hot, add the asparagus and roast stirring occasionally. Add the thyme sprigs and season with salt and pepper. Roast for just 3-4 minutes leaving the asparagus still crunchy. Set aside on a plate to cool.

How to buy asparagus?

Australian asparagus is available from September to March with most Australian
Asparagus produced during spring between September and November. When buying asparagus, look for firm, bright, smooth spears of uniform size with closed, compact tips. Freshly harvested asparagus, should be crisp, moist and juicy.

How to store asparagus?

Asparagus needs to be kept in a cool, humid place. One way to easily keep asparagus fresh for a longer period, is to wrap it in a damp tea towel and put it in a plastic bag before storing it in the crisper part of your refrigerator.

ASSEMBLING THE ASPARAGUS PARMESAN CROSTATA

When the filling has been prepared and cooled down, you can start rolling out the dough. My advise is to do this on a pastry mat or baking paper so that you can easily lift the dough into the fridge if it becomes too warm.

Pre-heat the oven to 190°C (375°F). Roll out the dough into a large circle about 2-3mm thick. Place a large, round plate on the dough and cut off the broken edges. Lift one side from the surface and fold, if it feels fragile and crumbly, place the dough in the fridge or freezer for a few minutes.

Spread out the caramelised onions in a circle leaving a large border all around. Place the roasted asparagus on the top of the parmesan dough and spread out nicely. Fold the overlapping edges over outer ring of the filling, pleating the dough naturally.

Brush the the dough with the beaten egg. Sprinkle additional thyme over the parmesan dough and the roasted asparagus filling. Place on a baking tray and bake in the oven for 25 minutes.

Remove from the oven and let it cool for 5 minutes. Be careful when lifting the dough as it can break easily.

Can the asparagus and parmesan crostata be prepared ahead?

If you can manage to serve it warm, within an hour of baking, it will be at its absolute best, with crisp pastry that crumbles into buttery bits when you bite into it. But if you want all your baking done before your guests arrive, it can be warmed up just before serving. 

HOW TO PLATE UP

Slice the tart in 4-6 pieces and garnish with a herbed labneh. Add a small salad if it is served as appetizer or a larger salad, if it is meant to be a main course.

MORE ASPARAGUS RECIPES

For you asparagus fans, here are some more recipes from us and other bloggers.

Asparagus and hot smoked salmon salad from the devil wears salad

Asparagus Quiche with Feta from a baking journey

Casarecce pasta with aspragus and kale

Chargrilled asparagus with tomatoes and mint from it's not complicated recipes

Vegan asparagus soup with pine seeds from plant based folk

As the saying goes 'less is more', even though this asparagus and parmesan crostata has only a few ingredients, it is packed with loads of fresh flavour. We really hope you make this recipe as it is one you would want to make time and again!