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🍽️ Asparagus and Tomato Tartlets

157 kcal · 30 min · 4 servings

Ingredients

• 200 g colorful cherry tomatoes (red, black, yellow)
• 500 g green asparagus
• 200 g sour cream
• 2 egg yolks
• 50 g grated cheese (e.g. goat cheese)
• salt
• pepper (from the mill)
• 50 g grated parmesan
• 1 handful arugula

Instructions

1. 1. Mix the flour with the baking powder and the salt.
2. 2. Pour the flour mixture onto a clean work surface.
3. 3. Press a well into the center of the flour mixture.
4. 4. Cut the butter into small cubes.
5. 5. Distribute the butter cubes around the edge of the well.
6. 6. Add the egg and the egg yolk into the well.
7. 7. Chop the ingredients with a large knife until small crumbs form.
8. 8. Knead the crumbs quickly into a smooth dough.
9. 9. Wrap the dough in cling film.
10. 10. Place the dough in the refrigerator for at least 1 hour.
11. 11. Preheat the oven to 180 degrees Celsius with top and bottom heat.
12. 12. Take the dough out of the refrigerator.
13. 13. Place the dough between two sheets of cling film.
14. 14. Roll out the dough flat.
15. 15. Cut out small tartlets about 7 by 10 centimeters in size.
16. 16. Place the dough pieces on a baking tray lined with baking paper.
17. 17. Wash the tomatoes under running water.
18. 18. Halve the tomatoes.
19. 19. Peel the asparagus in the lower third.
20. 20. Cut off the woody ends of the asparagus.
21. 21. Halve the asparagus spears lengthwise.
22. 22. Mix the crème fraîche with the egg yolks and the cheese.
23. 23. Season the cream with salt and pepper.
24. 24. Spread the cream onto each dough piece.
25. 25. Leave a border around the dough piece free.
26. 26. Distribute the prepared vegetables on the cream.
27. 27. Sprinkle the tartlets with Parmesan cheese.
28. 28. Put the tartlets in the oven for 25 to 30 minutes.
29. 29. Wash the arugula under running water.
30. 30. Shake the arugula dry.
31. 31. Top the finished tartlets with the arugula.

Nutrition per serving

• kcal: 157
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 3 g