Asparagus and Parmesan Crostata
Celebrate asparagus season with this Asparagus and Parmesan Crostata made from scratch.
Equipment
- small pan
- large pan
- food processor
- Rolling Pin
- pastry mat or parchment paper
- pastry brush
Ingredients
for the dough
- 140 gram plain flour
- 110 gram unsalted butter cut in cubes and chilled
- 1 tablespoon grated parmesan
- 2 tablespoon cold water
- 1 pinch salt
- 1 egg
for the filling
- 3 bunch asparagus (380gram/13.5oz)
- 2 medium brown onions
- 4 thyme sprig
- ½ tablespoon balsamic vinegar
- 2 tablespoon olive oil
- salt and pepper
Instructions
for 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 crumbs on a floured, cold surface and knead until it comes together as a dough. Form into a disc and cover the dough with plastic wrap. Chill in the fridge for 30 minutes.
for the fillings
- Peel and slice the onions finely. Heat a tablespoon of oil in a frying pan on high heat. Add the onions and stir occasionally to prevent them from catching.
- Once the onions have browned slightly reduce the heat to low and let slowly caramelise for 8-10 minutes. Season with salt and add a tablespoon of balsamic vinegar. Cook for two more minutes until well combined and set aside.
- 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 a tablespoon of 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.
assembling the tart
- 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 the caramelised onions in a circle leaving a large border all around. Place the asparagus on top and spread out nicely. Fold the overlapping edges over the outer ring of the filling, pleating the dough naturally.
- Brush the the dough with the beaten egg and sprinkle additional thyme over the dough and asparagus. Place on a baking tray and bake in the oven for 25 minutes.
- Remove from the oven and let cool for 5 minutes. Be careful when lifting the dough as it can break easily. Serve the crostata with a salad and herbed labneh.