Asparagus tart with bacon & rosemary
Crispy puff pastry meets caramelized asparagus, bacon and rosemary: This savory Tarte Tatin surprises with a fine balance of sweet and salty – perfect for enjoying asparagus in a new way.
Ingredients · Servings 1 tart of approximately 20 x 20 cm
- 10 white asparagus spears
- 1 sprig of rosemary
- 100 g sugar
- 50 ml freshly squeezed orange juice
- 50 g small bacon cubes
- 75 g Butter
- 300 g puff pastry sheets
Method · 1 h 5 min
- Peel the asparagus and cut off the woody ends. Strip the rosemary needles from the stem and chop finely.
- Place the sugar in a pan approximately 26 cm in diameter with heat-resistant handles and put it on the hot stovetop. Add the juice and allow the sugar to caramelize slightly, stirring regularly with a spoon.
- Add asparagus, rosemary and diced bacon to the orange caramel and simmer for about 1 minute over medium heat, stirring constantly.
- Remove the pan from the heat. Arrange the asparagus spears close together on top of the bacon and herbs in the pan, so that the spears form a square.
- Preheat oven to 220 degrees.
- Stack the individual puff pastry sheets on top of each other and roll them out to a thickness of about 5 mm. Then cut the dough into a size of approximately 20 x 20 cm.
- Distribute small pieces of butter on and between the asparagus spears, then place the puff pastry base on top. Place the pan on the bottom of the hot oven and bake the tart for about 20 minutes until golden brown.
- Place a large plate or a cake rack on top of the pan. Quickly flip it over and carefully lift it off.
1 tart of approximately 20 x 20 cm
rosemary sprig
