Asparagus and Parmesan Tart
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 414 kcal | (20 %) | ||
| Protein | 23.2 g | (24 %) | ||
| Fat | 23.8 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) |
Ingredients
- For the preparation
- butter (for the springform pan)
- For the dough
- 125 grams Pastry flour
- 50 grams grated Parmesan
- 2 eggs (medium size)
- 1 egg yolk
- per 1 pinch nutmeg, freshly grated and salt
- For the filling
- 500 grams of green and white Asparagus
- 2 eggs (medium size)
- 100 milliliters cream
- 50 grams grated Parmesan
- salt, freshly ground pepper
Preparation steps
For the preparation: Grease a springform pan with butter. Preheat oven to 180°C (approximately 350°F).
For the dough: Measure out all ingredients for the dough into a mixing bowl and knead together. Roll out dough on a floured work surface and roll out to about 26 x 32 cm (approximately 10 x 12 1/2 inches). Line the springform pan with the dough sheet.
For the filling: Peel white asparagus and cut off ends. Peel lower stalk of the green asparagus and cut off the ends. Bring a large amount of salted water to a boil and blanch asparagus for 4-5 minutes. Drain well then arrange on the dough.
Whisk together eggs, cream and Parmesan. Season with salt and pepper and pour on the asparagus. Bake on the middle rack for about 45- 50 minutes. Remove from oven and serve.
