Summary

Ingredients

For the dough:

• 400 g flour
• 1 packet baking powder
• 100 ml oil
• 200 g crème fraîche or crème léère
• 0.5 teaspoon ½ salt
• 1 egg (s)
• 2 tablespoon herbs, mixed chopped

For covering:

• 1 kg asparagus, white
• 200 g asparaus, reen
• 200 g carrot (s) or tomatoes

For the cast:

• 400 g crème fraîche or crème léère
• 4 egg (s)
• 2 packs aroma, (orange peel aroma)
• 1 tablespoon cornstarch
• 2 tablespoon herbs, mixed chopped
• 200 g cheese, rated
• salt and pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Mix the flour and baking powder and knead with the oil, crème fraîche, salt, egg and chopped herbs to form a smooth dough. Grease the drip pan and roll out the dough on it. Put on the middle shelf in the oven and prebake for about 10 minutes at 190 ° C.
2. In the meantime, peel, clean and cut the white and green asparagus as well as the carrots or tomatoes.
3. Mix the crème fraîche with the eggs, flavor, starch, herbs and 100 g cheese and season the topping with salt, pepper and nutmeg.
4. After pre-baking, distribute the vegetables on the dough and pour the topping, sprinkle the remaining cheese on the tart and bake at 200 ° C for 45 minutes.