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🍽️ Asparagus Tart with Pea Cream

414 kcal · 30 min · 4 servings

Asparagus Tart with Pea Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the flour with the salt in a bowl.
  2. 2. Work the margarine in spoonful by spoonful using a hand mixer.
  3. 3. Gradually add 40 milliliters of water and oat drink.
  4. 4. Knead the dough until it holds together.
  5. 5. Wrap the dough in cling film.
  6. 6. Let the dough rest for about one hour.
  7. 7. Bring one liter of salted water to a boil in a pot.
  8. 8. Cook the peas in the boiling water for about three minutes.
  9. 9. Drain the peas.
  10. 10. Reserve a handful of peas for decoration.
  11. 11. Halve the onion and peel it.
  12. 12. Dice the onion coarsely.
  13. 13. Put the peas, the onion, salt, pepper, and two tablespoons of olive oil into a tall container.
  14. 14. Puree the ingredients into a fine mixture.
  15. 15. Wash the asparagus.
  16. 16. Peel the lower third of the asparagus.
  17. 17. Trim off the woody ends of the asparagus.
  18. 18. Preheat the oven to 200 degrees Celsius.
  19. 19. Flour a work surface.
  20. 20. Roll out the dough into a thin circle with a diameter of about 25 centimeters.
  21. 21. Spread the pea cream evenly over the dough.
  22. 22. Leave a border of about five centimeters free.
  23. 23. Arrange the asparagus evenly on the cream.
  24. 24. Fold the dough edges over the filling one by one.
  25. 25. Press the overhanging corners slightly.
  26. 26. Bake the galette in the oven for about 25 minutes.
  27. 27. Brush the galette with beet syrup.
  28. 28. Sprinkle the pine nuts and the reserved peas over it.
  29. 29. Bake the galette for another five minutes in the oven.
  30. 30. Take the galette out of the oven.
  31. 31. Drizzle it with one tablespoon of olive oil.
  32. 32. Let the galette cool down slightly.
  33. 33. Serve the galette.

Nutrition per serving