Green Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 120 g flour, (type 550)
- 80 g rye meal (whole rain)
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ salt
- 80 g butter, (chilled)
- 5 tablespoon water, (cold)
- Baking peas, for blind baking
For covering:
- 750 g asparaus, (reen)
- 250 g broccoli
- 2 onion (s), (red)
- 300 ml vegetable stock
For the cast:
- 100 g sour cream
- 2 egg (s), (M)
- 30 g herbs, mixed (frozen)
- salt and pepper
- 100 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- First of all, prepare the vegetables.
- To do this, clean the broccoli and cut into small florets.
- Peel the green asparagus in the lower third and cut into pieces approx. 5 cm long.
- Peel the onions and cut into fine rings.
- Bring the vegetable stock to a boil in a saucepan and first add the asparagus pieces and cook covered for about 5 minutes over medium heat.
- Then remove the asparagus pieces with a sieve spoon and let cool on a plate.
- Now add the onion rings to the vegetable stock and cook for 2 minutes. Then add the broccoli florets and cook for 1 minute.
- Drain the onion and broccoli over a sieve and collect the broth. Add both to the asparagus pieces and let cool down.
- For the dough, mix the flour, rye meal, baking powder and salt in a mixing bowl, add about 5 tablespoons of cold water and add the chilled butter in pieces and knead everything with the dough hook to form a smooth shortcrust pastry.
- Put the dough in a greased and floured tart pan, spread the baked peas on top and prebake in the oven at 180 ° C (or 200 ° C top / bottom heat) on the middle rack for about 10 minutes. Take out and let cool down a bit.
- In the meantime, whisk the eggs, sour cream and 100 ml of the collected vegetable stock in a bowl. Season to taste with salt, pepper and the herb mix.
- Now distribute the asparagus, broccoli and onions nicely on the pre-baked, slightly cooled tart base, pour the herb cream over it and bake for another 30 minutes at 180 ° C (fan oven) or 200 ° C (O / U) on the middle rack.
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