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🍽️ Savory Tart with Asparagus, Broccoli, and Red Onions

230 kcal · 30 min · 4 servings

Ingredients

• 250 g broccoli
• 80 g red onion (2 red onions)
• 750 g white asparagus
• 300 ml classic vegetable broth
• 80 g rye whole grain coarse flour
• 120 g wheat flour Type 1050
• 0.5 tsp cream of tartar baking powder
• salt
• 85 g butter
• 2 eggs
• 100 g sour cream (20 % fat)
• pepper

Instructions

1. 1. Wash the broccoli thoroughly. Remove the tough stem ends. Break the broccoli into small, bite-sized florets.
2. 2. Peel the red onions. Slice them into thin, fine rings.
3. 3. Wash the asparagus. Peel the stalks completely. Trim off the lower woody ends generously. Cut the remaining stalks into pieces about 5 centimeters long.
4. 4. Pour the vegetable broth into a large pot. Bring the broth to a boil.
5. 5. Add the asparagus pieces to the boiling broth. Cover the pot. Cook the asparagus over medium heat for 5 minutes.
6. 6. Lift the asparagus pieces out of the broth with a slotted spoon. Place them on a large plate. Let the asparagus cool down.
7. 7. Add the onion rings to the hot broth. Bring the broth back to a boil. Cook the onions for 2 minutes.
8. 8. Add the broccoli florets to the broth. Bring the broth back to a boil. Cook the broccoli for another 1 minute.
9. 9. Pour the broth through a sieve into a separate bowl. Lift the vegetables out of the broth. Place them on a large plate. Let the vegetables cool down completely.
10. 10. Add rye groats, flour, baking powder, and a pinch of salt to a mixing bowl. Mix the dry ingredients well together.
11. 11. Take 5 tablespoons of cold water and 80 grams of well-chilled butter. Cut the butter into small pieces.
12. 12. Add the cold water and butter pieces to the flour mixture. Use the dough hooks of a hand mixer. Knead everything into a smooth dough.
13. 13. Dust the work surface with some flour. Take about two-thirds of the dough. Roll the dough out into a round. The circle should be about 30 centimeters in diameter.
14. 14. Take the remaining third of the dough. Wrap it tightly in plastic wrap. Place it in the refrigerator to chill.
15. 15. Preheat the oven. Set the temperature to 200 degrees Celsius. If using convection, set 180 degrees Celsius. If using gas, set level 3.
16. 16. Take a tart pan with a 28-centimeter diameter. Grease the bottom and sides with the remaining butter.
17. 17. Place the rolled-out dough sheet into the pan. Press the dough gently against the edges. Prick the bottom several times with a fork.
18. 18. Place the pan on the middle rack in the oven. Bake the crust for 10 to 15 minutes. Remove the crust from the oven. Let it cool slightly.
19. 19. Add eggs, crème fraîche, and 100 milliliters of the cooled vegetable broth to a large bowl.
20. 20. Use the beaters of a hand mixer. Whisk the mixture until smooth and homogeneous.
21. 21. Season the liquid with salt and pepper. Taste and adjust the seasoning boldly.
22. 22. Take the chilled dough ring from the refrigerator. Divide it into two parts. Roll each part into a thin strip about 42 centimeters long.
23. 23. Place the dough strips on top of each other. Press them from the inside out against the edge of the tart pan. Seal the edge this way.
24. 24. Distribute the cooled asparagus, broccoli, and onions evenly over the dough base in the pan.
25. 25. Pour the egg and crème fraîche mixture carefully over the vegetables in the pan.
26. 26. Place the pan back in the preheated oven. Bake the tart at 200 degrees Celsius (convection 180 degrees, gas level 3) on the middle rack for 30 minutes.
27. 27. Remove the finished tart from the oven. Sprinkle coarsely ground pepper over it. Serve the tart warm.

Nutrition per serving

• kcal: 230
• Protein: 8 g · Fett/Fat: 13 g · Carbs: 20 g