Provence Food

Provence Food: Ingredients for a Provencal Asparagus tarte:

Here’s how to make a delightful Provence cooking school recipe for Asparagus Tarte

1 Kg of Pertuis asparagus white or green

25 cl of double cream

25 cl of milk

4 eggs

Salt and pepper

Puff pastry

Provence Food: cooking instructions for a Provencal Asparagus tarte.

Cook the asparagus in salted water for ten minutes, drain and cut 6 heads 10 cm in length.

Perfect for a spring evening

Cut the remaining asparagus in half and grate out the insides.

Place the grated inside of the asparagus in a mixer with the cream, the salt, the pepper, the milk and 4 beaten eggs. Mix.

Place the pastry in a baking tray and pierce with a fork.

Tip the asparagus cream onto the pastry, decorate the top with the reserved asparagus heads.

Cook at 200 degrees for 30 minutes.

Allow to cool.

Serve.

Claudia’s Kitchen

Don’t miss the Guru guide to everything you need to know about Provencal Asparagus, click HERE

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