Asparagus and carrot tart with turkey
easy
75 mins
75 mins
Ingredients
- 4 discs (à 75 g) deep-frozen puff pastry
- 1 kg green asparagus
- 400 g Mini carrots
- 1 collar Chervil
- 4 Eggs (size M)
- 500 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp freshly grated nutmeg
- 100 g aged Gouda cheese
- 150 g Turkey cold cuts (wafer-thin cut)
- 7-10 Tbsp pink berries
- 7-10 Tbsp Fat and flour
Directions
- 1
Place the puff pastry slices next to each other and allow to thaw. Wash the asparagus and cut off the woody ends. Clean and peel the carrots. Wash chervil and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely.
- 2
Mix eggs and sour cream. Fold in chervil. Season with salt, pepper and nutmeg. Grease an ovenproof dish (16 x 26 cm) and dust with flour. Place puff pastry slices on top of each other and roll out rectangular (22 x 32 cm) on a floured work surface. Line the mould with the pastry. Layer asparagus and carrots. Pour egg sour cream over them. Grate cheese and sprinkle on the tart. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 45-50 minutes.
- 3
Line the mould with the pastry. Layer asparagus and carrots. Pour egg sour cream over them. Grate cheese and sprinkle on the tart. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for 45-50 minutes. Cut turkey slices into fine strips and sprinkle diagonally onto the casserole 15 minutes before the end of the baking time, bake until done. Remove the tart and garnish with the remaining chervil and pink berries
Nutrition Facts
570 kcal
25 g
41 g
24 g
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