Asparagus tart with olives and chilli and sour cream
easy
45 mins
45 mins
Ingredients
- 1 collar (about 500 g) green asparagus
- 7-10 Tbsp Salt
- 2 small, red chilli peppers
- 30 g Parmesan cheese
- 200 g Schmand
- 1 egg (size M)
- 1 TABLESPOON Flour
- 7-10 Tbsp Pepper
- 1 package (270 g) fresh butter puff pastry; rolled out ready to bake on baking paper (42 x 24 cm; refrigerated shelf)
- 1 TABLESPOON Breadcrumbs
- 40 g black olives, without stone
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
Directions
- 1
Wash the asparagus, cut off the woody ends. Simmer the asparagus in lightly boiling salted water for 5-6 minutes, remove and rinse with cold water. Clean and wash the chillies. Cut the pods into rings, removing the seeds.
- 2
Grate parmesan. Mix sour cream, parmesan, egg, flour and chili rings, season with salt and pepper. Grease a rectangular tart tin (approx. 25 x 16 cm) with lift-off base. Unroll the puff pastry on the baking paper, brush with water, fold crosswise and remove the baking paper.
- 3
Roll out to approx. 34 x 24 cm on a work surface lightly dusted with flour. Place the dough in the form, press it down and sprinkle the base with breadcrumbs. Cut off the protruding edge to about 1.5 cm.
- 4
Fill in the sour cream mixture. Put asparagus spears and olives in it or press them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until the mixture has set.
- 5
Finally, cover with aluminium foil if necessary.
Nutrition Facts
340 kcal
19 g
26 g
8 g
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