Asparagus and bacon tart with olive oil from Haute-Provence PDO

Huile d'olive de Haute-Provence PDO
Intense flavour
Tarte asperge-bacon à l’huile d’olive de Haute-Provence AOP
A PDO
Preparation
15 min
A PDO
Resting time
30 min
A PDO
Cooking time
50 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Spring

Ingredients

A PDO
For 4 personnes
For the dough:
  • 250 g of flour
  • 6 cl of olive oil from Haute-Provence PDO
  • 12cl of cold water
  • 1 teaspoon of fine salt
For the filling:
  • 400 g green asparagus
  • 100 g of bacon, cut into matchsticks
  • 3 eggs
  • 1 yoghurt
  • 20 cl of crème fraîche
  • 50 g of grated Gruyère
  • Espelette chilli
  • Salt, pepper

Tip

We recommend an intense-flavoured olive oil from PDO in Haute-Provence for its aromas of raw artichoke, banana, freshly cut grass, apple and fresh almond. You can also choose one of these PDO olive oils: Vallée des Baux-de-Provence, Provence, Nîmes, Aix-en-Provence, Corsica – Oliu di Corsica.

Instructions

  • Prepare the pastry by mixing the ingredients (by hand or using the dough hook on your food processor); it should form a ball that comes away from the sides of the bowl. Roll it out, place it in a tart tin and leave it to rest in the fridge for 30 minutes.
  • Sort the asparagus, trim the ends and wash them. Steam them for 20 to 25 minutes (depending on their thickness).
  • Preheat the oven to 180°C.
  • Prepare the quiche mixture by mixing together the eggs, yoghurt and crème fraîche, then season to taste (salt, pepper, Espelette pepper).
  • Arrange the asparagus over the pastry base, scatter over the bacon and half the Gruyère. Pour the quiche mixture over the top, then finish with a layer of Gruyère.
  • Bake for 30 minutes. Enjoy warm or cold!

Tip

We recommend an intense-flavoured olive oil from PDO in Haute-Provence for its aromas of raw artichoke, banana, freshly cut grass, apple and fresh almond. You can also choose one of these PDO olive oils: Vallée des Baux-de-Provence, Provence, Nîmes, Aix-en-Provence, Corsica – Oliu di Corsica.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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