Three Cheese Lactose-Free Tart with Asparagus and Sun-Dried Tomatoes - photo 1
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Three Cheese Lactose-Free Tart with Asparagus and Sun-Dried Tomatoes

Pikantne Vegetarian Dishes Dishes for Special Occasions Lunches 95 min Medium 42 wyświetleń ~39.15 PLN - (0)
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Description

This exquisite tart is proof that a lactose-free kitchen can be full of flavor, elegance, and culinary satisfaction. It is a dish inspired by the classic French quiche, but in a modern version that celebrates the richness of lactose-free cheeses. The buttery, flaky crust serves as the perfect base for the velvety, creamy egg and cream filling. Inside, it hides a composition of three carefully selected cheeses: intense, slightly nutty Gouda, tangy Parmesan, and salty, bold Feta. This cheese trio creates a complex, multi-dimensional flavor profile. Freshness and delicate crunch are introduced by green asparagus, while the sweetness and depth of umami come from sun-dried tomatoes. Visually, the tart is stunning – the golden crust, green accents of asparagus, and red spots of tomatoes create an appetizing mosaic. It is perfect as a main dish for a light lunch or dinner, served with a simple salad, and also as the star of the table during brunch or a gathering with friends.

Ingredients (17)

Servings:
6
  • Mąka pszenna typ 450 lub 500 250 g
  • Lactose-free butter 125 g
  • Żółtko jaja kurzego 1 szt.
  • Cold water 30 ml
  • 30% lactose-free cream 200 ml
  • Chicken eggs 3 szt.
  • Lactose-free gouda cheese 100 g
  • Parmesan cheese (or Grana Padano) 50 g
  • Lactose-free feta cheese 80 g
  • Green asparagus 0.5 pęczek
  • Sun-dried tomatoes in oil 80 g
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Fresh thyme 10 g
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~39.15 PLN (6.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust Pastry

1

In a large bowl, place the sifted flour and 2 pinches of salt. Mix them briefly with a fork. Add very cold, diced lactose-free butter (about 1x1 cm). Now for the most important step: using your fingertips, quickly rub the butter into the flour until the mixture resembles wet sand or crumble. The goal is for the pieces of butter to still be noticeable but coated in flour. They will create layers in the dough.

Ingredients: Mąka pszenna typ 450 lub 500, Lactose-free butter, Salt
Use a large, wide bowl to make the work easier. The key to flakiness is speed and low temperature - do not warm the butter with the heat of your hands. You can also use a pastry cutter or pulse in a food processor.
2

Make a well in the mixture. Add the egg yolk and ice-cold water. Using a fork or knife, quickly combine the ingredients, then knead them with your hands into a uniform, smooth ball. Work very briefly, just until the ingredients are combined. Over-kneading the dough will develop gluten, causing the baked dough to be hard instead of crumbly.

Ingredients: Żółtko jaja kurzego, Cold water
A common mistake is over-kneading the dough. If the dough is too dry and crumbles, add another teaspoon (5ml) of cold water. The finished dough should be elastic but not sticky.
3

Flatten the formed ball of dough slightly with your hand to create a disk. Wrap it tightly in plastic wrap and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is crucial - the butter will harden, which will prevent the dough from shrinking during baking and ensure it has the perfect flakiness.

Don't skip this step! The warm dough will stick while rolling and will spread in the oven. You can prepare the dough a day in advance and store it in the fridge.
4

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take the chilled dough out of the fridge. Lightly dust the countertop or pastry board and the rolling pin with flour. Roll out the dough into a round shape about 3-4 mm thick and larger in diameter than your tart pan. Loosely roll the dough onto the rolling pin and transfer it over the pan, then gently unroll it, lining the bottom and sides of the dish.

Ingredients: Mąka pszenna typ 450 lub 500
Use a tart pan with a removable bottom, 24-26 cm in diameter. Roll out from the center to the edges, turning the dough occasionally to achieve an even shape. If the dough cracks, simply 'patch' the hole with a piece of dough.
5

Press the dough with your fingers to the bottom and sides of the pan. Trim any excess dough that extends beyond the edge by rolling a rolling pin over the rim of the pan or using a knife. Prick the bottom of the dough thoroughly with a fork across the entire surface. This will prevent air bubbles from forming during baking. Place the lined pan in the refrigerator for another 15 minutes.

Re-chilling the dough in the pan is very important to prevent it from sliding off the edges during baking. This is the final stage of 'hardening' the dough before it goes into the oven.
6

Line the pastry in the mold with baking paper and weigh it down with special ceramic balls, dry beans, or peas. This is called 'blind baking', which prevents the bottom from puffing up. Place it in the preheated oven and bake for 15 minutes. After that time, carefully remove the paper with the weights and bake for another 10 minutes, until the bottom is lightly browned and dry to the touch. Remove from the oven and set aside.

The weight must fill the mold well, reaching all the way to the edges. This will keep the sides of the tart straight. The pre-baked base will be crispy and will not soak up moisture from the filling.

Cheese Filling

7

While the base is baking, prepare the filling. Wash the asparagus, snap off the woody ends (they will break at the right spot when you bend the stem). Cut off the tips (about 4-5 cm), and chop the rest of the stems into 1-2 cm pieces. Drain the sun-dried tomatoes from the oil and cut them into strips. Peel the garlic and finely chop it. Grate the Gouda and Parmesan cheeses on a coarse grater, and crumble the Feta cheese with your fingers.

Ingredients: Green asparagus, Sun-dried tomatoes in oil, Garlic, Lactose-free gouda cheese, Parmesan cheese (or Grana Padano), Lactose-free feta cheese
To easily snap off the woody ends of the asparagus, grab the stalk with both hands and bend it - it will break naturally at the point where the tough part ends. Keep the prettiest asparagus tips for arranging on top of the tart.
8

In a large bowl, whisk 3 eggs with a whisk or fork, just until the yolks are combined with the whites. Do not beat them into a foam. Add lactose-free cream and mix until you achieve a uniform, smooth mixture. Season the mixture with salt (1 pinch), freshly ground pepper, and grated nutmeg. Finally, add grated Gouda and Parmesan cheese, and then gently mix.

Ingredients: Żółtko jaja kurzego, 30% lactose-free cream, Lactose-free gouda cheese, Parmesan cheese (or Grana Padano), Salt, Pieprz czarny świeżo mielony, Nutmeg
Be careful with the amount of salt - cheeses (especially Feta and Parmesan) are already salty. It's better to add less and season the finished dish if needed. Nutmeg perfectly enhances the flavor of creamy egg mixtures.

Assembly and Baking

9

On the pre-baked tart base, evenly distribute the chopped asparagus stalks, sun-dried tomatoes, minced garlic, and half of the crumbled feta. Pour the prepared egg and cheese mixture over everything. Decoratively arrange the reserved asparagus tips on top and sprinkle with the remaining feta cheese.

Ingredients: Green asparagus, Sun-dried tomatoes in oil, Garlic, Lactose-free feta cheese
Spread the ingredients evenly so that each piece of the tart is equally delicious. Pour the egg mixture slowly and carefully to avoid disturbing the arranged vegetables.
10

Optionally, sprinkle the top of the tart with fresh thyme leaves and almond flakes for extra crunch and aroma. Reduce the oven temperature to 180°C (fan) or 190°C (top-bottom). Place the tart in the oven and bake for about 30-35 minutes.

Ingredients: Fresh thyme, Almond flakes
Thyme and almonds are a great addition that will enhance the dish, but they are not necessary. If the edges of the tart start to brown too quickly, you can cover them with aluminum foil.
11

The tart is ready when its edges are set and golden, and the center is almost set - it may still gently jiggle like jelly when you move the pan. It will firm up from the residual heat after being taken out of the oven. Remove the tart and let it rest for at least 15-20 minutes before slicing. This will allow the filling to set and make it easier to cut.

Do not cut the tart immediately after taking it out of the oven, as the hot filling will spill out. Patience in this step is key for the perfect final result. The tart tastes delicious both warm and at room temperature.

Fun Fact

💡

Many people do not know that hard, long-aged cheeses like Parmesan, Grana Padano, Pecorino, or aged Cheddar are naturally almost completely lactose-free. During the months-long aging process, lactic acid bacteria 'consume' milk sugar (lactose), converting it into lactic acid. This is why people with lactose intolerance can often enjoy their bold flavor without any issues!

Best for

Elegancki brunch Lekka kolacja Przyjęcie w ogrodzie Danie na specjalną okazję

Tips

🍽️ Serving

Serve the tart warm or at room temperature. It pairs perfectly with a light salad of arugula, cherry tomatoes, and a simple vinaigrette made with olive oil and lemon juice. Its tangy flavor will beautifully balance the richness of the cheesy filling.

🥡 Storage

After completely cooling, the tart can be stored in the refrigerator, covered with plastic wrap, for up to 3 days. It can be reheated in an oven preheated to 150°C for 10-15 minutes to restore the crispness of the crust. Freezing is not recommended, as the texture of the egg filling may change after thawing.

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