Asparagus Tart with Wild Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter, cold
- 1 egg yolk
- 50 ml water
- 1 teaspoon salt
- 12 stalks asparagus, green or white, peeled
- 160 ml sweet cream
- 2 egg (s)
- Nutmeg, freshly grated
- salt and pepper
- 1 bunch wild garlic
- Butter for the mold
- Flour for the mold and work surface
- Parmesan, fresher, more grated
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, egg yolk, water and salt into a smooth shortcrust pastry. Wrap this in foil and chill in the refrigerator for about 1 hour.
- Cook the asparagus in boiling salted water. Brush a square tart pan with a little butter and dust with a little flour. Roll out the shortcrust pastry thinly on a floured work surface and line the mold with it. Then prick the dough several times with a fork.
- Bake in a preheated oven at 180 ° C for about 10 minutes.
- Whisk the cream and eggs together and season with salt, pepper and nutmeg.
- Wash the wild garlic, shake it out and roughly chop it - then distribute it on the pre-baked dough. Place the asparagus on top and fill up to the brim with the cream and egg mixture.
- Put the tart back into the hot oven and this time finish baking for about 30 minutes.
- Then serve sprinkled with freshly grated parmesan.
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