Risotto Tart with Green Asparagus and Roasted Peppers
Equipment
- baking sheet
- Round quiche pan (24 cm diameter) or square pan (20 x 20 cm)
- Rolling pin (if making homemade crust)
Ingredients
- 1 onion finely chopped
- 3 tablespoons olive oil
- 150 g risotto rice Arborio
- 1 dl dry white wine
- 1 vegetable bouillon cube
- 3 strands saffron or 1 pinch of saffron powder
- 3 sun-dried tomatoes chopped
- Fresh thyme
- Salt pepper, nutmeg
- 150 g all-purpose flour
- 90 g cold butter diced
- 2-3 tablespoons ice-cold water
- 1 jar roasted red peppers
- 450 g green asparagus
- Over-aged or Parmesan cheese
Instructions
- Preheat the oven to 225°C (435°F).
- In a skillet, heat 3 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook until softened.
- Stir in the risotto rice and cook until it begins to sizzle.
- Dissolve the vegetable bouillon cube in 5 dl of hot water.
- Reserve 1 dl and mix the rest with the saffron or saffron powder.
- Pour the white wine into the skillet with the rice and let it cook for 2 minutes, allowing the rice to absorb the wine.
- Gradually add the saffron-infused broth to the rice in four parts, stirring continuously.
- This process should take about 10 minutes.
- Cover the skillet with a lid and let the rice simmer for an additional 5 minutes.
- Stir in the chopped sun-dried tomatoes, 1 tablespoon of thyme leaves, and season with salt, pepper, and nutmeg.
- In a large mixing bowl or food processor, combine the flour, cold diced butter, ice-cold water, and a pinch of salt.
- Mix or pulse until a smooth dough forms.
- Roll out the dough on a floured surface and line the quiche pan with it.
- Prick the bottom with a fork, place parchment paper on top, and fill with baking weights or beans.
- Bake the crust for 15 minutes at 225°C.
- Meanwhile, slice a few of the roasted red peppers into 3 cm wide strips.
- Trim the asparagus and blanch them in boiling water for 3 minutes.
- Remove the baking weights from the crust and spread the risotto evenly on top.
- Arrange the roasted pepper strips and blanched asparagus on top of the risotto.
- Drizzle with olive oil and season with salt and pepper.
- Bake the tart for 15-20 minutes at 225°C until the crust is golden brown.
- Serve the tart warm, topped with shaved over-aged or Parmesan cheese and remaining thyme leaves.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful dish with a crisp and aromatic white wine such as Sauvignon Blanc or Pinot Grigio. Alternatively, a light-bodied red wine like a Beaujolais would also complement the flavors nicely. For non-alcoholic options, consider serving with sparkling water infused with a twist of lemon or cucumber.Nutritional Information
Calories: 440 kcal | Carbohydrates: 48 g | Protein: 11 g | Fat: 22 g | Fiber: 6 g | Sugar: 4 g