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🍽️ Mini Asparagus Tarts with Goat Cheese

607 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g soft butter
• 1 egg
• 1 pinch salt
• Olive oil (for the molds)
• 500 g green asparagus
• 300 g goat cream cheese
• 100 ml whipping cream
• 3 eggs
• 100 g grated Parmesan
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Knead the flour, butter, egg, and salt into a smooth dough.
2. 2. If the dough is too dry, add a little cold water.
3. 3. Shape the dough into a ball.
4. 4. Wrap the ball in cling film.
5. 5. Chill the dough in the refrigerator for about 30 minutes.
6. 6. Preheat the oven to 180 degrees Celsius fan-forced.
7. 7. Brush the molds (10 to 12 cm in diameter) with oil.
8. 8. Wash the asparagus thoroughly.
9. 9. Peel only the bottom third of the asparagus stalks.
10. 10. Cut the stalks into pieces about 3 cm long.
11. 11. Cook the asparagus for about 5 minutes in boiling salted water.
12. 12. Remove the asparagus from the water.
13. 13. Shock the asparagus to stop the cooking process.
14. 14. Let the asparagus drain well.
15. 15. Mix the goat cream cheese with the cream.
16. 16. Stir the eggs into the cheese and cream mixture.
17. 17. Fold in the grated Parmesan cheese.
18. 18. Season the mixture with salt, pepper, and nutmeg.
19. 19. Divide the dough into 6 equal pieces.
20. 20. Roll out the dough pieces to fit the mold size.
21. 21. Line the prepared molds with the dough.
22. 22. Distribute the asparagus evenly over the dough.
23. 23. Pour the cheese mixture over the asparagus.
24. 24. Bake the tarts for 35 to 40 minutes until golden brown.

Nutrition per serving

• kcal: 607
• Protein: 20 g · Fett/Fat: 43 g · Carbs: 35 g