🍰 Savory Asparagus Cake with Potato Gratin

Name: Savory Asparagus Cake with Potato Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g starchy potatoes; 1 kg green asparagus; salt; 80 g melted butter; 250 g filo dough; 4 eggs; 1 tbsp freshly chopped thyme; 400 g sour cream; 100 g grated cheese (e.g. cheddar); pepper (from the mill)

485 kcal · 30 min · 4 servings

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Ingredients

400 g starchy potatoes
1 kg green asparagus
salt
80 g melted butter
250 g filo dough
4 eggs
1 tbsp freshly chopped thyme
400 g sour cream
100 g grated cheese (e.g. cheddar)
pepper (from the mill)

Instructions

1. Wash the potatoes thoroughly.
2. Steam the potatoes in a pot with a little water for about 30 minutes until tender.
3. Peel the bottom third of the asparagus spears.
4. Trim off the woody ends of the asparagus spears.
5. Blanch the asparagus spears in salted boiling water for 5 minutes.
6. Immediately shock the asparagus in cold water to stop the cooking process.
7. Let the asparagus drain well.
8. Preheat the oven to 180 degrees Celsius.
9. Select the top and bottom heat setting.
10. Brush the tart pan with butter.
11. Lay out the phyllo dough flat.
12. Line the pan with the dough.
13. Ensure the dough slightly overlaps the edges of the pan.
14. Line the sides of the pan with the dough as well.
15. Allow the dough to overhang slightly at the edges.
16. Brush each individual sheet of dough with butter.
17. Stack 4 to 5 layers of dough on top of each other.
18. Brush the top layer of dough with butter again.
19. Distribute the asparagus spears evenly in the pan.
20. Peel the steamed potatoes.
21. Press the potatoes through a potato ricer.
22. Let the pressed potatoes steam off excess moisture.
23. Stir the eggs into the potatoes.
24. Add the thyme.
25. Mix the sour cream into the potato mixture.
26. Fold the cheese into the mixture.
27. Season the filling with salt.
28. Season the filling with pepper.
29. Pour the potato mixture over the asparagus.
30. Fold the overhanging dough edges over the filling.
31. Bake the tart in the oven for about 35 minutes.
32. Remove the tart from the oven.
33. Let the tart cool for a few minutes.
34. Cut the tart into pieces.
35. Serve the tart warm or completely cooled.

Nutrition per serving

kcal: 485
Protein: 19 g · Fett/Fat: 28 g · Carbs: 42 g