Asparagus Cake with Cheese
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 3 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 125 g butter, cold
- 150 ml water
- 0.5 teaspoon ½ salt
- 1 kg asparagus
- 1 pinch (s) sugar
- 1 tablespoon butter
- 60 g onion (s), chopped
- 100 g cheese (Gruyère), rated
- 2 egg (s)
- 200 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Process ingredients quickly into a dough. Do not knead !! Let the dough rest in the refrigerator for at least 2 to 3 hours.
- Preheat the oven to 200 ° C.
- Peel the asparagus. Cut off the asparagus tips 7 cm in length. Cut the rest into 2 cm wide pieces. Put the asparagus in boiling salted water with a little sugar and let it steep for about 10 minutes. Drain, rinse with cold water, drain. Roughly chop the asparagus pieces. Put the tips aside. Heat the butter. Briefly steam the chopped asparagus with the onions in it. Let cool a little, mix with the cheese.
- Roll out approx. 250 g of dough 3 mm thick and place on a buttered baking tray. Prick the pastry base several times with a fork. Pour the asparagus mixture on top and decorate with the asparagus tips. Whisk eggs with cream and season with salt and pepper. Spread the icing over the asparagus. Bake the cake on the middle rack for about 45 minutes. Serve warm.
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