Summary

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

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Instructions

1. 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.
2. 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.
3. Bake in a preheated oven at 180 ° C for about 10 minutes.
4. Whisk the cream and eggs together and season with salt, pepper and nutmeg.
5. 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.
6. Put the tart back into the hot oven and this time finish baking for about 30 minutes.
7. Then serve sprinkled with freshly grated parmesan.