To make the Asparagus and Cranberries (the filling)
- 1 bunch asparagus (about 15-20 spears), tough ends removed
- 1/4 cup or as much as you want, dried cranberries
- 1.5 tablespoon olive oil, plus more for greasing the skillet
- 2 teaspoon white sesame seeds
- Sea salt or any coarse salt
- red crushed pepper
- 2 tablespoons balsamic vinegar
- few tablespoon almond flakes/slivered almond
For the spread:
use any of your favorite spread/sauce/chutney/hummus. I have used a Roasted Tomato and Red Bell Pepper Spread.
For the crust:
2 cups all purpose flour
1/3 cup + 2.5 tablespoons olive oil
1/4 cup + 1.5 tablespoons very cold club soda (use a little bit more or less to make a soft but non sticky dough)
1 teaspoon salt
freshly ground black pepper
dried herbs, (optional) – any kind you like
Method:
Making the crust:
In a bowl combine flour, salt, black pepper, herbs with a whisk.
Whisk together club soda and oil until almost creamy, about a couple of minutes
Pour the oil water mix in to the flour mix and stir together with a fork, until the flour come together in a dough form and no dry flour is left. If you think you need extra liquid, add some more club soda or just cold water in very little amount. Use your hands briskly to pull the flour together in to a dough, and work with the dough briefly and gently and just long enough to pull the dough together. Do not work with /handle the dough too much. The dough should be soft, but not at all sticky. It will not be very stretchy, but will rather kind of come apart.
Roll the dough between two sheets of parchment paper, into a rectangle, about 10-12 inches long and 5-6 inches wide, but you can roll them into whatever shape you desire. Do not roll back and forth. Remove the top parchment paper. Trim the edges, to even it out if you wish or press them a little higher at the edges. Prick the entire crust with a fork. Make sure the tart crust is not rolled too thick. Since the crust has no egg or butter, it will get tough easily if it is too thick and will not be as flaky. If you need a smaller size tart, divide the dough into half and make 2 small tart crusts.
Bake the crusts on the same parchment paper at 400 degree F for about 12 – 15 minutes, or until the crust is golden.
To cook the Cranberries and Asparagus:
Trim the asparagus to approximately same size, preferably the same size or a little bigger than the width of the tart.
In a skillet add oil, sesame seeds and red crushed pepper. Allow it to heat up till the seeds and the pepper sizzles. Add the cranberries and the asparagus spears and gently toss them together.
Add the salt and balsamic vinegar, toss well until the cranberries and asparagus are coated with the balsamic vinegar and cook at medium to high heat, tossing frequently for about 5-8 minutes or until the asparagus are just tender but still a good deal crunchy and still green. Remove from the heat and set aside.
To make/assemble the tart:
Cool the crust to just until warm and comfortable to touch.
Smear the spread/chutney/sauce evenly over the tart. Arrange the asparagus close together in a line horizontally so that there is no space between them. If they are too long, curve/bend then a tiny bit to fit them in.
Place the cranberries on the top; sprinkle the almond flakes on the tart toppings. Sprinkle some crushed pepper if you wish. Bake the tart in the oven for about a couple of minutes at 350 degree F, just enough to warm the tart.
Serve warm or at room temperature.