This is a tarte tatin with aspara­gus and basil pesto. Nor­mal­ly pesto is not what I would put on a pie but this recipe is absolute­ly bril­liant. It takes a bit of time to go through all the steps but not longer than one hour. When you make the pesto make sure to make a bit more so you have some spare for your pas­ta tomor­row. Same for the dough: if some of it is left just wrap it in plas­tic film and put it in the freez­er. Like that you have some­thing ready on days when you don’t have time to cook.

Time: 1 hour

for the pas­try
150 g flour
75 g cold but­ter, cut in chunks very cold water as need­ed
a pinch of salt

for the top­ping
1/2 kg of green aspara­gus
1 hand­ful basil
1 spoon of pine nuts
50 g parme­san
but­ter and some hon­ey
extra vir­gin olive oil
salt and pep­per

  1. Put water to boil and pre­heat the oven at 180°
  2. Make the dough mix­ing quick­ly flour, but­ter, a pinch of salt and ice-cold water. Make sure that chunks of but­ter don’t com­plete­ly melt in the dough. Wrap in plas­tic film and put in the fridge for 20–30 min­utes.
  3. Boil the aspara­gus till they are near­ly soft but not quite cooked, drain them and plunge them imme­di­ate­ly in icy water (this will keep the col­or light).
  4. Make a pesto gen­ovese plac­ing the basil, the pine nuts and the oil in a mix­er (if you place the bowl of the mix­er in the freez­er for 30 min­utes then the pesto will stay of a nice light green coulor). Mix until it becomes a soft sauce, then add the parme­san (if need­ed a bit more oil) and sea­son with salt.
  5. Sea­son the aspara­gus with a bit of salt, cut them lenght­wise, brush the inte­ri­or of a round tart mold with but­ter and a lit­tle bit of hon­ey. Place the aspara­gus on it next to each oth­er, alter­nat­ing cut-side up and cut-side down and then spread some pesto on it.

  6. Roll out the dogh and place it on the mold, tuck­ing the edges down. With a knife, prick a few holes in the pas­try to allow steam to escape. Bake in a pre­heat­ed oven at 180° for about 20–30 min­utes, until the pas­try is gold­en brown and crispy. Invert it on a serv­ing plate and enjoy!

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