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🍽️ Asparagus Tart with Puff Pastry

680 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 0.5 tsp baking powder
• 1 tsp salt
• 160 g cold butter
• 1 egg
• 1 egg yolk
• butter (for the pan)
• flour (for the pan)
• 800 g green asparagus
• salt
• 4 eggs
• 220 ml milk
• 220 ml heavy cream
• 2 tbsp cornstarch
• 200 g grated hard cheese (e.g. young Gouda)
• pepper
• nutmeg (freshly grated)

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. Make a well in 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. Place the egg and the egg yolk in the center of the well.
7. 7. Roughly chop the ingredients together with a large knife.
8. 8. Quickly knead the mixture into a smooth dough.
9. 9. Wrap the dough in cling film.
10. 10. Place the dough in the refrigerator for at least one hour.
11. 11. Wash the asparagus thoroughly.
12. 12. Peel the bottom third of the asparagus stalks.
13. 13. Cut off the tough ends of the asparagus stalks.
14. 14. Bring water to a boil in a pot and add salt.
15. 15. Add the asparagus to the boiling salted water.
16. 16. Cook the asparagus for about four minutes (this is called blanching).
17. 17. Drain the asparagus.
18. 18. Let the asparagus drain well.
19. 19. Preheat the oven to 180 degrees Celsius with top and bottom heat.
20. 20. Grease the tart pan with some butter.
21. 21. Dust the greased pan with some flour.
22. 22. Take the dough out of the refrigerator.
23. 23. Place the dough between two sheets of cling film.
24. 24. Roll out the dough slightly larger than the pan.
25. 25. Place the rolled-out dough into the pan.
26. 26. Press a crust edge from the dough.
27. 27. Place the asparagus stalks side by side on the dough base.
28. 28. Whisk the eggs with the milk.
29. 29. Add the cream to the egg-milk mixture.
30. 30. Add the starch to the liquid.
31. 31. Add the grated cheese to the mixture.
32. 32. Whisk everything together well.
33. 33. Season the liquid with salt.
34. 34. Season the liquid with pepper.
35. 35. Season the liquid with nutmeg.
36. 36. Pour the liquid evenly over the asparagus.
37. 37. Place the tart in the preheated oven.
38. 38. Bake the tart for one hour.
39. 39. Let the tart cool down slightly in the oven or on the tray.
40. 40. Serve the tart warm or cold.

Nutrition per serving

• kcal: 680
• Protein: 22 g · Fett/Fat: 48 g · Carbs: 38 g