Recipe for: Rye crust tart with asparagus, goat cheese, and sorrel sauce - photo 1
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Recipe for: Rye crust tart with asparagus, goat cheese, and sorrel sauce

Main dishes Regional Cuisine of Poland 90 min Medium 6 wyświetleń ~28.39 PLN * - (0)
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Description

Spring tart combining the Masurian character of simple, local ingredients: slightly nutty rye pastry, green asparagus with delicately spicy goat cheese, and a fresh, tangy sorrel sauce. The dish has a contrast of textures — crispy, baked edges of the pastry, creamy interior of the egg and cream mixture, and juicy, al dente asparagus. Perfect for a family lunch or a light dinner during the asparagus and sorrel season; it pairs wonderfully with young salad and a simple vinaigrette, along with a glass of white wine. Visually, the tart has an intense green color from the sauce and asparagus, accented by white spots of goat cheese — a rustic, Masurian effect.

Ingredients Used

Ingredients (17)

Servings:
4
  • Rye flour 200 g
  • Wheat flour 60 g
  • Butter 120 g
  • Chicken egg 4 szt. (~240 g)
  • Water 30 ml
  • 18% cream 300 ml
  • Asparagus 400 g
  • Goat cheese 150 g
  • Onion 0.7 szt. (~100 g)
  • Rapeseed oil 15 g
  • Sorrel 120 g
  • Vegetable broth 100 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Rhubarb 150 g
💰 Szacowany koszt dania: ~28.39 PLN (7.10 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients for the dough and take the butter out of the fridge a moment before cutting. In a large bowl, combine rye flour with wheat flour and salt. Cut the cold butter into small cubes (about 1 cm) and add it to the flour. Use two knives or a pastry cutter, or your fingers, to rub the butter into the flour until the mixture resembles coarse crumbs (you should see pieces of butter the size of peas).

Ingredients: Rye flour, Wheat flour, Butter, Salt
Use a dough hook mixer or your hands; do not heat the butter — work quickly to keep the dough crumbly. Container: large metal or glass bowl.
2

Add the beaten egg (60 g) and very cold water (30 ml). Gently mix with a fork just until the ingredients start to combine — do not knead for long. Transfer the dough to a surface sprinkled with a little flour and quickly knead into a ball (about 30-60 seconds) — the dough should be firm but not sticky. Flatten the ball into a disk, wrap in plastic wrap, and chill in the refrigerator for 30–45 minutes.

Ingredients: Water
Use a pastry board or a wide cutting board; if you don't have a mixer, knead by hand for 1 minute. Correction step: if the dough is too sticky, add a maximum of 1 tablespoon of flour; if too crumbly, place in the refrigerator for 10 minutes.

Preparing the pan

3

Preheat the oven to 200°C (top-bottom). Take the chilled dough out onto a lightly floured work surface and roll it out into a circle with a diameter of about 30 cm (thickness 3-4 mm). Gently transfer the dough to a tart pan with a diameter of 24–26 cm, making sure it adheres to the edges. Trim the excess dough, leaving about 1 cm beyond the edge of the pan. Prick the bottom with a fork in several places.

Ingredients: Rye flour
The easiest way to transfer the dough is by rolling it onto a rolling pin or placing it on a rolling pin. Use a springform pan or tart pan 24–26 cm. Cover with plastic wrap if the dough becomes soft.

Pre-baking the crust

4

Place parchment paper on the dough and sprinkle weights on top (e.g. dried peas or ceramic baking balls). Put it in the preheated oven and bake for 12–15 minutes until the edges are lightly golden. Remove the weights and paper, bake for another 5 minutes until the bottom is dry and lightly browned — this will prevent the dough from becoming soggy from the cream filling.

Ingredients: Rye flour, Butter
Use baking weights (such as beans or peas) or special ceramic balls. This will help the tart crust stay crispy.

Filling - preparing the asparagus and onion

5

Trim the woody ends of the asparagus (snap each asparagus spear with your fingers: the break point will indicate the edible end). Cut the stalks into 3–4 cm pieces, but leave a few whole tips for decoration. Peel the onion and slice it into thin feathers. In a pan, heat 1 tablespoon of rapeseed oil (about 15 g) and 20 g of butter over medium heat. Add the onion and sauté for 3–4 minutes until it becomes translucent and soft. Add the chopped asparagus and sauté for 4–6 minutes until al dente (they should be tender but firm). Let cool slightly.

Ingredients: asparagus, Onion, Rapeseed oil, Butter
Pan: diameter 24–26 cm, preferably with a non-stick coating. Do not overcook the asparagus — they should remain firm. You can also add a bit of lemon zest (optional).

Filling - egg mixture

6

In a large bowl, whisk the remaining eggs (180 g) with the cream (200 g) until smooth. Season with salt (about 2 g), freshly ground pepper (1 pinch), and a bit of freshly grated nutmeg (1 pinch). The mixture should be homogeneous and slightly bubbly from whisking; if it is too thick, you can add 1–2 tablespoons of broth.

Ingredients: 18% cream, Salt, Black pepper, Nutmeg, Vegetable broth
Use a hand whisk or a fork. The mixture should not be watery — if you are using very thin cream, reduce the amount of broth.

Filling - assembly

7

On the pre-baked tart base, evenly spread the sautéed asparagus and onion. Crumble goat cheese (150 g) finely and sprinkle it over the layer of asparagus, leaving a few larger pieces for decoration. Pour the prepared egg and cream mixture so that it reaches about 80% of the height of the tart rim. Place a few whole asparagus on top for decoration.

Ingredients: asparagus, Goat cheese, Onion, 18% cream
Use a slotted spoon to evenly distribute the ingredients; do not overfill the mold — the mixture should bind freely in the oven.

Baking and Resting

8

Place the tart in an oven preheated to 180°C (top-bottom) and bake for 30–35 minutes. The tart is ready when the egg mixture is set in the center (a slight jiggle is acceptable) and the edges are golden. Remove the tart and let it sit for 10–15 minutes to allow the filling to stabilize — after this time, it will be easier to cut.

Ingredients: 18% cream
Oven: place the tart in the middle section. Do not open the oven in the first 20 minutes—this may cause the filling to collapse.

Sorrel sauce

9

While the tart is baking, prepare the sorrel sauce: rinse the sorrel (120 g) and discard the thick stems. In a small pot, melt 20 g of butter over medium heat, add 10 g of all-purpose flour and stir for 1 minute to create a light roux. Gradually pour in warm vegetable broth (100 ml), whisking until the sauce thickens. Add the sorrel and cook for 2–3 minutes until the leaves wilt. Remove from heat, blend until smooth with an immersion blender, and mix with 100 g of 18% cream — season with salt and pepper to taste. The sauce should be creamy, green, and slightly tangy.

Ingredients: Butter, Wheat flour, Vegetable broth, sorrel, 18% cream, Salt, Black pepper
Use an immersion blender in a tall container or a countertop blender. If the sauce is too thick, add 1–2 tablespoons of broth; if it's too thin, cook a little longer.

Serving

10

Transfer the tart to a board or plate. Cut into 6–8 pieces. On the plates, drizzle portions with sorrel sauce in a thin stream or in dots. Garnish with chopped dill (optional) and a bit of lemon zest if you want extra aroma. If using rhubarb, serve 1–2 tablespoons of cool chutney alongside each portion for contrast.

Ingredients: Dill, Rhubarb, sorrel
A cheese knife will help with an aesthetically pleasing cut. Additionally, you can add freshly ground pepper on top.

Fun Fact

💡

In old Mazurian households, rye flour from the local mill was often used for baking — it gives baked goods a distinctive, fuller flavor than just wheat flour. The combination of sorrel with dairy has a long tradition in Polish spring cuisine.

Best for

obiad rodzinny wiosenny przyjęcie na świeżym powietrzu niedzielny lunch

Tips

🍽️ Serving

Serve the tart slightly warm (about 30°C) — the filling should be set but creamy. Young lettuce with a simple vinaigrette (rapeseed oil, apple cider vinegar, salt) pairs well with the tart, along with a glass of dry white wine or light cider. Rhubarb chutney will add a pleasant sweet-sour contrast.

🥡 Storage

Store the tart in the refrigerator for 1–2 days in a closed container. To reheat, place a portion in the oven at 160°C for 8–10 minutes to restore the crispness of the crust; the microwave will soften the pastry.

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