Small Asparagus Tart with Goat Cheese
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams softened butter
- 1 egg
- 1 pinch salt
- olive oil (for the molds)
- For the filling
- 500 grams green Asparagus
- 300 grams Goat cheese
- 100 milliliters Whipped cream
- 3 eggs
- 100 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
For the dough, mix the flour with butter, egg, and salt and knead until smooth. As needed add a little cold water. Form a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the convection oven to 180°C (approximately 350°F). Brush the molds (10-12 cm diameter) (approximately 4 inches) with oil.
Rinse the asparagus, peel only the lower third and cut into 3 cm (approximately 1 inch) long pieces. Blanch in salted boiling water for about 5 minutes, remove, rinse and drain.
For the filling, mix the goat cheese, cream, eggs, and grated Parmesan cheese and season with salt, pepper, and nutmeg.
Divide the dough into 6 pieces, roll out to fit the molds and line with the dough. Arrange the asparagus on the dough. Spread the cheese mixture on top and bake until golden brown 35-40 minutes and serve warm.
