Asparagus Kabanossi Tart

Name: Asparagus Kabanossi Tart
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 100 g Cheddar cheese; 200 g Flour; 100 g cold butter; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Fat and flour; 150 g Kabanossi; 1 TABLESPOON Olive oil; 500 g green asparagus; 6 Stem(s) Thyme; 150 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

100 g Cheddar cheese
200 g Flour
100 g cold butter
4 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Fat and flour
150 g Kabanossi
1 TABLESPOON Olive oil
500 g green asparagus
6 Stem(s) Thyme
150 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Grate the cheese roughly. Knead flour, butter in pieces, half cheese, 1 egg and 1⁄2 TL salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Grease a tart mould (26 cm Ø) with a removable base and dust with flour.
2
Roll out the dough on a little flour and make it round (about 30 cm Ø). Line a mould with it, prick the base several times. Place the mould in a cool place for about 30 minutes.
3
Dice Kabanossi and fry in hot oil for 3-4 minutes. Wash the asparagus, cut off the woody ends generously. Steam asparagus in little boiling salted water for about 3 minutes. Drain.
4
Pre-bake the tart base in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Wash the thyme and put something aside for garnishing. Chop the rest. Whisk cream and 3 eggs.
5
Stir in the rest of the cheese. Season with thyme, salt, pepper and paprika. Dab the asparagus dry and spread on the pre-baked base with the kabanossi. Pour egg cream over it. Bake at the same temperature for 30-40 minutes.
6
Garnish with thyme.