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Ingredients
Asparagus Tarts with Wild Garlic Cream
- For the wild garlic cream
- 1 handful Wild garlic
- 200 grams Quark
- 2 Tbsps
- Iodized salt
- freshly ground peppers
- For the tarts
- 300 grams Filo dough
- 1 tsp olive oil
- 800 grams Thai asparagus (or green asparagus)
- Iodized salt
- 370 milliliters
- 4 eggs
- 80 grams Sour cream (10% fat)
- 20 grams freshly grated Parmesan (30% fat)
- freshly ground peppers
For the wild garlic cream, rinse the garlic, pat dry and finely chop. Stir the quark with milk, season with salt and pepper and add the wild garlic. Refrigerate for about 1 hour.
Preheat the convection oven to 200°C (approximately 375°F). Brush the tart tins lightly with oil.
For the tarts, cut the filo sheets into squares slightly larger than the baking molds (about 20 x 20 cm) (approximately 8 x 8 inches) (8-12 pieces) and place together, slightly offset. Line the tart tins with 2-3 leaves.
Rinse the asparagus and drain well. Blanch in boiling salted water, rinse in cold water and pat dry. Distribute the spears on the pastry.
Stir the milk together with the eggs, sour cream, and Parmesan and season with salt and pepper. Pour over the asparagus and bake until golden brown, about 35 minutes.
Serve the tarts with a dollop of wild garlic cream.