Asparagus Tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put flour and 1 pinch of salt on the work surface. Press a depression in the middle. Add 1 egg and 4-5 tablespoons of cream. Spread cold fat in flakes on the edge of the flour. Quickly knead all ingredients with cool hands to a smooth dough and cover and chill for about 30 minutes.

2. 2

   In the meantime, wash the asparagus. Break off or cut off the woody lower end. Pre-cook the asparagus in plenty of boiling salted water for about 2 minutes. Drain on a sieve and let it cool down a bit.

3. 3

   Roll out the short pastry on a floured work surface in a circle of approx. 28 cm Ø and line the greased tart mould (24 cm Ø) with it. Press the edge of the dough lightly. Pre-bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes.

4. 4

   Peel and slice the onion. Heat the oil in a pan and fry the onion briefly while turning. Mix the remaining eggs, mustard and cream. Season to taste with salt, pepper and nutmeg.

5. 5

   Clean and wash the cherry tomatoes, dab them dry and spread them on the pre-baked pastry with the drained asparagus and onion wedges. Pour egg milk over them. Bake at the same baking temperature for about 60 minutes.

6. 6

   If necessary, cover with parchment paper after 3/4 of the baking time. Garnish with parsley as desired.

Nutrition Facts

KCAL
870 kcal

CARBS
59 g

FATS
56 g

PROTEINS
22 g