Summary

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

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Instructions

1. First of all, prepare the vegetables.
2. To do this, clean the broccoli and cut into small florets.
3. Peel the green asparagus in the lower third and cut into pieces approx. 5 cm long.
4. Peel the onions and cut into fine rings.
5. 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.
6. Then remove the asparagus pieces with a sieve spoon and let cool on a plate.
7. Now add the onion rings to the vegetable stock and cook for 2 minutes. Then add the broccoli florets and cook for 1 minute.
8. Drain the onion and broccoli over a sieve and collect the broth. Add both to the asparagus pieces and let cool down.
9. 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.
10. 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.
11. 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.
12. 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.