Summary

Ingredients

• 3 tablespoon olive oil
• 1 roll (s) puff pastry from the cooling shelf 270 g
• 600 g asparaus, reen
• 200 g crème fraîche
• 2 egg (s)
• 2 tablespoon parmesan, freshly grated
• salt and pepper
• nutmeg
• 140 g feta cheese made from oat milk
• 0.5 ½ lemon (s), juice from it
• leaves Mint for decoration

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Instructions

1. Preheat the oven to 180 ° C and roll out the puff pastry on a baking sheet.
2. Clean the asparagus and cut off the ends.
3. Mix the crème fraîche, grated Parmesan and eggs together. Season with pepper, salt and a pinch of nutmeg. Spread the egg crème fraîche mass evenly on the puff pastry base and leave a 1 - 2 cm wide border free. Cover with the asparagus stalks and spread the goat cheese in thin slices or crumbled on top. Drizzle with salt, pepper, olive oil and lemon juice.
4. Bake on the middle rack for approx. 25 minutes until golden brown.
5. Cut the tart into pieces and sprinkle with mint leaves if you like.