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Asparagus and cheese tart
25 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 744
  • Fat about 53g
  • Carbohydrates about 34g
  • Protein about 30g
This is needed
This is needed for 4 people
  • 1 spelt pastry dough, rolled into a circle (approx. 32 cm Ø)
  • 50 g shelled ground almonds
  • 300 g green asparagus
  • 1.5 dl single cream
  • 150 g plain greek yoghurt
  • 1 egg
  • 200 g Gruyère
  • 0.25 tsp paprika
  • 0.5 tsp salt
  • a little pepper
  • 200 g green asparagus
  • Apron, Fork, Knife, Measuring cup, Oven mitts, Peeler, Rösti grater, Rubber spatula, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales, Cooling rack, Fluted pie pan
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And that's how it's done
And that's how it's done
Roll out the pastry, transfer to the tin (approx. 30 cm in diameter) along with the baking paper. Prick the base firmly with a fork.
Spread the almonds over the pastry base. Peel the lower third of the asparagus, cut into thin rings, arrange on top of the almonds. Whisk the cream, yoghurt and egg, grate the cheese, add, season, mix. Pour the mixture over the asparagus.
Peel the lower third of the asparagus, cut in half lengthwise, arrange on top.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.

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