Alberto`s Asparagus Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 stalks asparagus, (white or green)
- 1 packet puff pastry (to roll out)
- 1 bell pepper (s)
- 4 spring onion (s)
- 3 egg (s)
- 1 tablespoon heavy cream
- 2 onions)
- 3 clove (s) garlic
- 50 g parmesan, rated
- salt and pepper
- sugar
- 0.5 ½ lemon (n)
Print Recipe
Pin Recipe Instructions
- Roughly chopped onions and finely chopped garlic, sauté and let cool.
- Cook the asparagus in the water for 5 minutes with salt, sugar and half a lemon and let it cool (peel the white asparagus and cut a little, just cut the green ones).
- Roll out the puff pastry and cut the edges about 3 cm wide. Salt the eggs and whisk together with the cream. Brush the entire surface of the puff pastry with it and set aside the rest. Place the cut ribbons on the edges, press lightly so that the edges become tight. Bake everything in the oven to 150 ° -170 ° until the dough has puffed up a little. Lightly press the air bubble in the middle with your hand. To let it cool down.
- Place the fried onions and garlic on top, the spring onions in rings and the peppers peeled and cut into cubes spread evenly around the edges, making sure that there is a slight depression in the middle. Place the asparagus on top and use a spoon to gradually add the remaining whisked eggs.
- Bake in the oven at 180 ° for about 20 minutes, after 10 minutes spread the parmesan on top.
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