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🍰 Crunchy Asparagus Tart with Goat Cheese

580 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 75 g soft butter
• 1 egg
• 1 pinch salt
• Olive oil (for the molds)
• 300 g green asparagus
• 300 g white asparagus
• 250 g goat cream cheese
• 300 ml whipping cream
• 4 eggs
• 100 g grated Parmesan
• salt
• pepper (from the mill)
• nutmeg
• dill (for garnish)

Instructions

1. 1. Mix flour, butter, egg, and salt in a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. If the dough is too dry, add a little cold water.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Chill the dough in the refrigerator for 30 minutes.
7. 7. Preheat the oven to 180 degrees Celsius fan-forced.
8. 8. Brush the tart pan with oil.
9. 9. Wash the asparagus thoroughly.
10. 10. Peel the green asparagus only at the bottom third.
11. 11. Peel the white asparagus completely.
12. 12. Halve the asparagus spears lengthwise.
13. 13. Bring salted water to a boil.
14. 14. Cook the white asparagus for 5 minutes.
15. 15. Add the green asparagus.
16. 16. Cook everything for another 2 to 3 minutes.
17. 17. Drain the asparagus.
18. 18. Shock the asparagus with cold water.
19. 19. Let the asparagus drain well.
20. 20. Mix goat cream cheese and cream in a bowl.
21. 21. Stir the eggs into the cheese-cream mixture.
22. 22. Add grated Parmesan cheese.
23. 23. Season the mixture with salt, pepper, and nutmeg.
24. 24. Roll out the dough on the work surface.
25. 25. Place the dough into the prepared pan.
26. 26. Press a rim out of the dough.
27. 27. Place the asparagus on the dough base.
28. 28. Distribute the cheese mixture evenly over the asparagus.
29. 29. Bake the tart in the oven for 50 minutes.
30. 30. Remove the tart when it is golden brown.
31. 31. Garnish the tart with fresh dill.
32. 32. Serve the asparagus tart warm.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 42 g · Carbs: 28 g