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🍽️ Wild Garlic and Green Asparagus: Tart with Smoked Salmon

182 kcal · 30 min · 4 servings

Ingredients

• 255 g spelt flour Type 630
• 250 g low-fat quark
• 5 eggs
• 5 tbsp rapeseed oil
• salt
• 600 g green asparagus
• 50 g wild garlic (1 bunch)
• 150 g baby spinach
• nutmeg
• pepper
• 15 g pine nuts (1 tbsp)
• 50 g sugar snap peas
• 100 g hot smoked salmon (e.g. cold-smoked salmon)
• 4 edible flowers

Instructions

1. 1. Put 200 grams of flour into a large bowl.
2. 2. Add a cup of quark, one egg, 4 tablespoons of oil, and a quarter teaspoon of salt.
3. 3. Knead the ingredients with the beaters of a hand mixer until you have a soft dough.
4. 4. If the dough is too firm, add a little water.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball in cling film.
7. 7. Put the dough in the fridge for 15 to 20 minutes.
8. 8. Wash the asparagus thoroughly.
9. 9. Cut off the woody ends of the asparagus stalks.
10. 10. Peel the bottom third of the stalks.
11. 11. Set aside 100 grams of the prepared asparagus.
12. 12. Cut the remaining asparagus into small pieces.
13. 13. Boil the asparagus pieces in salted water for 5 minutes over medium heat.
14. 14. Drain the asparagus.
15. 15. Rinse the asparagus with cold water.
16. 16. Let the asparagus drip dry.
17. 17. Wash the wild garlic and the spinach.
18. 18. Shake the vegetables dry.
19. 19. Set aside 50 grams of the spinach.
20. 20. Grease a springform pan with the remaining oil.
21. 21. Dust the springform pan with 1 teaspoon of flour.
22. 22. Blend the cooked asparagus, the wild garlic, the remaining spinach, and the remaining eggs until fine.
23. 23. Stir in 45 grams of flour.
24. 24. Season the filling with salt, pepper, and freshly grated nutmeg.
25. 25. Adjust the taste of the mixture.
26. 26. Preheat the oven to 180 degrees Celsius (convection 130 degrees; gas mark 2 to 3).
27. 27. Roll the dough out on a floured work surface to a thickness of 3 to 4 millimeters.
28. 28. Line the springform pan with the dough.
29. 29. Press the edge of the dough slightly.
30. 30. Cut off any overhanging dough at the edge.
31. 31. Prick the base of the dough several times with a fork.
32. 32. Fill the springform pan with the asparagus mixture.
33. 33. Smooth out the surface of the filling.
34. 34. Bake the tart in the preheated oven for 35 to 40 minutes.
35. 35. Do the skewer test to check the cooking time.
36. 36. Toast pine nuts in a hot pan without fat over medium heat for 3 minutes.
37. 37. Set the toasted pine nuts aside.
38. 38. Trim the sugar snap peas.
39. 39. Wash the sugar snap peas.
40. 40. Boil the sugar snap peas in salted water for 3 minutes.
41. 41. Drain the sugar snap peas.
42. 42. Let the sugar snap peas drip dry.
43. 43. Flake the salmon into small pieces.
44. 44. Take the tart out of the oven.
45. 45. Let the tart cool for 10 minutes.
46. 46. Decoratively arrange the remaining spinach on the tart.
47. 47. Decoratively arrange the reserved asparagus on the tart.
48. 48. Decoratively arrange the sugar snap peas on the tart.
49. 49. Decoratively arrange the salmon pieces on the tart.
50. 50. Sprinkle the pine nuts over the tart.
51. 51. Sprinkle the edible flowers over the tart.

Nutrition per serving

• kcal: 182
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 16 g