Asparagus-Zucchini-Tart with cream cheese glaze

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preparation with herbs

2. 2

   white pepper

3. 3

   grated nutmeg

4. 4

   grease for the mould

5. 5

   Cut butter into pieces. Knead flour, 1 egg, just under 1/2 teaspoon salt and pieces of butter with the dough hooks of the hand mixer. Then knead quickly with your hands to a smooth short pastry. Cover and put in a cool place for about 30 minutes. In the meantime, wash the asparagus and zucchini. Peel the lower third of the asparagus and cut off the woody ends. Cut the asparagus into 4-5 cm long pieces. Clean and slice the zucchini. Pre-cook the asparagus in boiling salted water for 5-6 minutes. Add the zucchini in the last 2 minutes and cook with them. Drain the vegetables. Roll out the short pastry thinly and line a greased, ovenproof casserole dish (approx. 24x24 cm) with it. Prick the base several times with a fork and spread the vegetables on top. Mix the remaining eggs, cream cheese and milk. Season with salt, pepper and nutmeg. Pour over the vegetables and bake the tart in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 hour

Nutrition Facts

KCAL
420 kcal

CARBS
30 g

FATS
26 g

PROTEINS
15 g