Asparagus tart with olives and chilli cream

Name: Asparagus tart with olives and chilli cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (270 g) fresh puff pastry (24 x 42 cm; refrigerated shelf); 800 g green asparagus; 7-10 Tbsp salt and pepper; 1 red chilli pepper; 100 g Comté cheese (piece); 300 g Schmand; 2 Eggs (Gr. M); 1-2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS black olives (possibly without stone); baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (270 g) fresh puff pastry (24 x 42 cm; refrigerated shelf)
800 g green asparagus
7-10 Tbsp salt and pepper
1 red chilli pepper
100 g Comté cheese (piece)
300 g Schmand
2 Eggs (Gr. M)
1-2 TABLESPOONS Breadcrumbs
2 TABLESPOONS black olives (possibly without stone)
baking paper

Directions

1
Take the puff pastry out of the refrigerator and let it rest for about 10 minutes at room temperature. In the meantime, wash the asparagus and cut off the woody ends generously. Cover and cook in boiling salted water for about 5 minutes.
2
Then lift out, quench cold and drain well.
3
Clean the chilli, cut lengthwise, possibly remove seeds, wash and cut into very thin rings. Grate cheese. Mix sour cream, chili, cheese and eggs. Season with salt and a little pepper.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Unroll the puff pastry and place it with the paper in a rectangular tart tin (approx. 24 x 32 cm) with lifting base. Press up the edge of the dough or fold the long side of the dough edge inwards once.
5
Sprinkle the base with breadcrumbs.
6
Place the asparagus and olives on the dough and pour on the sand glaze. In a hot oven 18-20 minutes