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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
Pastry
  • 1 spelt pastry dough, rolled into a circle (approx. 32 cm Ø)
Tart
  • 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
Asparagus
  • 200 g green asparagus
Tools
  • 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
Pastry
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.
Tart
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.
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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