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🍽️ Asparagus and Walnut Tart

485 kcal · 30 min · 4 servings

Ingredients

• 220 g flour
• 120 g soft butter
• 1 egg
• 1 pinch salt
• olive oil (for the pan)
• 500 g green asparagus
• 150 g goat cream cheese
• 250 ml whipping cream
• 4 eggs
• 100 g grated Parmesan
• salt
• pepper (from the mill)
• nutmeg
• 3 tbsp peeled walnuts (coarsely chopped)

Instructions

1. 1. Combine flour, butter, egg, and salt in a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Add a little cold water if the dough is too dry.
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 about 30 minutes.
7. 7. Preheat the oven to 180 degrees Celsius fan setting.
8. 8. Brush the quiche tin lightly with oil.
9. 9. Wash the asparagus thoroughly.
10. 10. Peel only the bottom third of the asparagus stalks.
11. 11. Cut the asparagus stalks into pieces about 3 centimeters long.
12. 12. Cook the asparagus pieces in boiling salted water for about 2 minutes.
13. 13. Remove the asparagus from the water.
14. 14. Shock the asparagus with cold water to stop the cooking process.
15. 15. Let the asparagus drain well.
16. 16. Mix goat cream cheese and cream in a separate bowl.
17. 17. Add the eggs to the cheese and cream mixture.
18. 18. Stir in the grated Parmesan cheese.
19. 19. Season the filling with salt, pepper, and nutmeg.
20. 20. Roll out the chilled dough on a work surface.
21. 21. Place the dough into the prepared tin.
22. 22. Press the dough against the edge of the tin.
23. 23. Pour the cheese mixture onto the dough base.
24. 24. Distribute the asparagus pieces evenly over the filling.
25. 25. Sprinkle the walnuts over the tart.
26. 26. Bake the tart in the preheated oven for about 45 minutes.
27. 27. Remove the tart when it is golden brown.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 38 g · Carbs: 24 g