Asparagus and Bacon Tart

Tarte Asperge et Bacon á l'Huile.

I used a recipe from one of my many Goumand magazine issues as the reference. But made it my own version.

The dough is special. I've never used that much olive oil in one. It came out of the Thermomix as a very crumbly mass. But a little floured surface and a bit of kneading made it in a easy to roll out dough. 

It was rolled out directly on the buttered baking dish. No baking paper added. It worked fine. The dish went in the fridge for 30 min then.

The green asparagus ends were cut off and it went in the steamer for 13 min and rested for 5 min in it.

I did not use bacon but Italian raw ham. A much tastier choice.

The cream on top was easy to prepare, just eggs, skyr, creme fraiche, Emmenthal cheese and seasoning, lots of seasoning.

Preheat the oven 180 C. Bake the tart for 30 min.

Dough:

250 g flour

1 tsp salt diluted in 120 ml cold water

4 tbsp good quality olive oil

1 tsp Herbes de Provence

Additional flour for work surface

Butter for the baking dish

Topping:

400 g green asparagus, ends cut off

100 g raw Italian ham

3 eggs

100 g Skyr

200 g creme fraiche

Piment d'Espelette

Salt, pepper, Italian seasoning, dried chives