Ingredients for 4 servings:
For the dough:

  • 250 g flour
  • 6 cl PDO huile d’olive de Haute-Provence
  • 12 cl cold water
  • 1 tsp fine salt

To garnish:

  • 400 g green asparagus
  • 100 g bacon cut into fine stripes
  • 3 eggs
  • 1 yoghurt
  • 20 cl crème fraiche
  • 50 g grated gruyere
  • Espelette pepper
  • Salt, pepper

Preparation time: 15 minutes
Cooking time: 50 min
Resting time: 30 minutes

Prepare the dough by mixing the ingredients (by hand or mixer), it should form a ball that detaches from the bowl. Spread it out in a pie dish and refrigerate for 30 minutes.

Sort the asparagus, cut the ends off, wash them.  Steam them for 20 to 25 minutes (depending on their size)

Preheat the oven to 180°C.

Prepare the pie filling by mixing the eggs, yoghurt, crème fraiche and spices (salt, pepper, Espelette pepper).

Arrange the asparagus on the dough, sprinkle with the bacon and half of the gruyere. Pour the pie filling over it and finish with a layer of gruyere.

Bake for 30 minutes.

Which PDO olive oil for this recipe?

We advise you to use an intense-tasting PDO huile d’olive de Haute-Provence for its aromas of raw artichoke, banana, freshly cut grass, apple and fresh almond.

You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Provence, Nîmes, Aix-en-Provence, Corse – Oliu di Corsica.