Fine asparagus tart

Name: Fine asparagus tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g + some spelt flour (type 630); 50 g cold + 1 tsp butter; 75 g Low-fat curd; 5 Eggs (Gr. M); 7-10 Tbsp salt, sugar, pepper; 1.2 kg white asparagus; 4-5 Stem(s) tarragon or chervil; 1/2 bunch Parsley; 7-10 Tbsp Grease; 300 g Whipped cream; 4 TABLESPOONS Fresh cream; 7-10 Tbsp possibly grated peel of 1/2 organic orange, nutmeg

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g + some spelt flour (type 630)
50 g cold + 1 tsp butter
75 g Low-fat curd
5 Eggs (Gr. M)
7-10 Tbsp salt, sugar, pepper
1.2 kg white asparagus
4-5 Stem(s) tarragon or chervil
1/2 bunch Parsley
7-10 Tbsp Grease
300 g Whipped cream
4 TABLESPOONS Fresh cream
7-10 Tbsp possibly grated peel of 1/2 organic orange, nutmeg

Directions

1
Knead 150 g flour, 50 g butter in pieces, curd cheese, 1 egg and 1 pinch of salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Cover and chill for approx. 1 hour
2
Wash the asparagus, peel and cut off the woody ends. Pre-cook the asparagus in boiling, lightly salted water, covered with 1/2 tsp. sugar and 1 tsp. butter for about 5 minutes. Lift out, drain well. Wash the herbs, shake dry and chop
3
Grease a rectangular casserole dish (approx. 24 x 30 cm). Roll out the dough on some flour to a rectangle (approx. 26 x 32 cm). Line the baking dish with it and press it up at the edge. Spread the asparagus spears evenly on the dough
4
Whisk cream, crème fraiche and 4 eggs. Stir in herbs and orange peel. Season with salt, pepper and nutmeg. Pour over the asparagus
5
Bake in the preheated oven (electric oven: 175 °C/recirculating air: 150 °C/ gas: level 2) on the lower shelf (gas: see oven manufacturer) for 45-50 minutes. Goes well with cottage ham
6
Drink: mineral water