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🍽️ Asparagus Tart with Tomatoes and Goat Cheese

724 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 150 g cold butter
• 1 pinch salt
• 1 egg
• dried legumes (for blind baking)
• butter (for the tins)
• 6 tomatoes
• 300 g green asparagus
• salt
• pepper (from the mill)
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 200 g goat cream cheese
• basil (for garnishing)

Instructions

1. 1. Pour the flour onto a clean work surface and mix it with a pinch of salt.
2. 2. Make a well in the center of the flour mound.
3. 3. Cut the cold butter into small cubes and place them around the well.
4. 4. Place the egg in the center of the well.
5. 5. Chop all ingredients roughly with a knife until small crumbs form.
6. 6. Quickly knead the crumbs together with your hands to form a smooth dough.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Store the dough in the refrigerator for about 30 minutes.
10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. 11. Place the dough between two layers of cling film.
12. 12. Roll out the dough to a thickness of 4 to 5 millimeters.
13. 13. Place the rolled-out dough into the greased tart pans.
14. 14. Cut baking paper to fit the tart pans.
15. 15. Place the baking paper on top of the dough.
16. 16. Fill the baking paper with legumes (e.g., dried beans) as weights.
17. 17. Bake the pastry base in the oven for 10 minutes.
18. 18. Remove the pans from the oven.
19. 19. Carefully remove the baking paper and the legumes.
20. 20. Wash the tomatoes under running water.
21. 21. Dry the tomatoes with a kitchen towel.
22. 22. Remove the stem area from the tomatoes.
23. 23. Cut the tomatoes in half.
24. 24. Wash the asparagus thoroughly.
25. 25. Remove the woody lower ends of the asparagus.
26. 26. Peel the lower third of the asparagus stalks.
27. 27. Trim the ends of the asparagus.
28. 28. Bring salted water to a boil.
29. 29. Cook the asparagus in the boiling salted water for 8 to 10 minutes until al dente.
30. 30. Drain the asparagus.
31. 31. Let the asparagus drain well.
32. 32. Place the tomato halves on the pastry base with the cut side facing up.
33. 33. Season the tomatoes with salt and pepper.
34. 34. Put the tart back in the oven for another 10 minutes.
35. 35. Remove the tart from the oven.
36. 36. Distribute the asparagus evenly over the tomatoes.
37. 37. Put the tart back in the oven for another 5 minutes.
38. 38. Crumble the goat cheese with your hands.
39. 39. Sprinkle the goat cheese over the finished tart.
40. 40. Drizzle the tart with balsamic vinegar.
41. 41. Drizzle the tart with olive oil.
42. 42. Garnish the tart with fresh basil.
43. 43. Serve the tart immediately.

Nutrition per serving

• kcal: 724
• Protein: 16 g · Fett/Fat: 46 g · Carbs: 62 g