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Ingredients
Asparagus Tart
- For the crust
- 300 grams Pastry flour
- 150 grams softened butter
- 1 egg
- 1 egg yolk
- 2 Tbsps Whipped cream
- For the filling
- 1 Tbsp olive oil
- 500 grams green Asparagus
- 50 grams Pine nuts (roasted)
- 2 Tbsps scallions
- 400 grams Ricotta cheese
- 4 eggs
- 100 grams Mountain cheese
- 50 grams Parmesan
- salt
- freshly ground pepper
- Nutmeg
For the crust: Combine flour, butter, 1 egg yolk, 100 ml (approximately 1/2 cup) of water, oil and salt. Knead to form a smooth dough, shape into a ball, wrap with plastic and chill for 30 minutes.
For the filling: Rinse and trim asparagus and cut into pieces. Boil asparagus in salted water for about 10 minutes. Remove and drain.
Combine ricotta, eggs, pine nuts, chopped chives and grated parmesan. Season with salt, pepper and nutmeg.
Roll out dough to the size of the pan, grease pan and line with dough. Spread ricotta mixture on top, cover with asparagus and sprinkle with cheese. Bake in an oven preheated to 200°C (approximately 400°F) for about 45 minutes. Cover with foil if it becomes too dark. Remove from oven, allow to cool, slice and serve.
(Percentage of daily recommendation)
| Calorie | 1,093 cal. | (52 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |