Asparagus tart is a delightful, tasty, light meal. It's perfect when you have your girlfriends coming over for lunch. I don't know why, but there is something fancy about these green, long-stemmed vegetables. It's perfect if you're serving a vegetarian meal that contains no egg. And if you're looking for a similar recipe with eggs, you could always make a quiche.
To make the dish, I caramelized leeks and a fennel bulb in a pan, then added Indian-style tomato chutney. I like the kick from the Indian spices and I think they really highlight the asparagus well. This mixture forms the base of the tart. Finally, I topped the tart with roasted asparagus and gave them a light sprinkling of jalapeño cheddar cheese.
I love combining Indian and French cuisine. At first blush, it may seem like these two styles of cooking would clash, but if care is taken, you can really make some special dishes. The trick is to reduce the heat from the Indian components of the dish and to pick French dishes that have bold flavors. This approach works both ways; I’ve made a mustard-based raita that is absolutely amazing with khichdi (rice cooked with coral lentils).
Until I got married, I didn’t really have much exposure to Indian food. So I guess I have my husband Lulu to thank for broadening my culinary horizons! Full Recipe...