Egg Salad Asparagus Tart
Crostata agli Asparagi
In Italy Easter Monday (Pasquetta) is almost as important as Easter Sunday. Easter lunch is a family feast. Easter Monday is for friends on outdoor picnics, enjoying the mild warm Spring. Good picnic treats are colourful, light, yet substantial share-ables, easily portioned, eaten with your hands. Savoury tarts are perfect. This recipe calls for boiled eggs and seasonal asparagus. A crumbly, light, shortbread crust, a creamy, flavorful egg salad filling and beautifully blanched tender asparagus. Artistically put together, appealing to the eye and pleasing to the palate.
Ingredients
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DOUGH
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300 g flour 00 (or all-purpose)
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100 g salted butter, melted and cooled
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1 medium organic egg
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15 g baking powder
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water for kneading (4-5 Tbsp)
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FILLING
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15 asparagus (about 200 g
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110 g mayonnaise
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60 g panna (or double cream)
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4 medium organic eggs, boiled
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salt and pepper
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15 g parsley, finely chopped
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Method
SERVINGS: 8-10. PREP TIME: 30 MINS. COOK TIME: 50 MINS
DOUGH
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Add flour & egg and to a bowl of a stand mixer & blend to a rough texture on low speed.
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Add the cooled melted butter and mix on low, then add the baking powder. The dough will have a pebble-like consistency. Add the water 1 Tbsp at a time until the dough comes together.
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Pour dough onto a wood surface and knead a bit more, then form a ball, wrap it in plastic and refrigerate for 15 minutes/.
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Preheat the oven to 350° F and butter a 24 cm round tart pan.
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Take dough from fridge and press it into a circle with a rolling pin. The dough is delicate so it might break. Finish spreading it evenly in the pan with your hands.
- Prick the bottom with a fork.
- Bake in pre-heated oven for 30 mins. Remove and cool on a rack.
FILLING
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While the pastry cooks, prepare the filling. Snap the ends off the asparagus so they're the same length.
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Fill a medium steaming pot about 1/4 full with water. Place the asparagus with stems on top. Bring water to a slow boil & steam. Thick stems take about 8 mins. thin ones about 3-5. If you don't have a steamer, boil in salted water, with the tips outside the water (or they go soggy) for about 8-10 minutes. Put under cold water to stop cooking.
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Boil the eggs for about ten minutes. Drain, peel & cool. Keep an egg half aside for decoration. Chop the rest very finely.
- Wash parsley, chop finely.
- in a medium bowl add mayonnaise, double cream, chopped eggs & parsley. Season with salt & pepper.
- Spread the mixture on top of the tart, (crostata). Place the egg in the centre, the asparagus around it.
- Find a beautiful picnic spot and friends to share it with.
Source: Recipe created for the Italian Centre Shop by 
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