Alsatian asparagus tart
Alsatian asparagus tart
Supplies:
- 50 grams of flour
- 100 g cold butter in cubes
- 5 eggs
- 16 white asparagus
- salt, pepper, 1 tsp sugar
- piece of mace (2-3 cm)
- tsp grated orange zest
- 2 dl crème fraîche
- 1 bunch of chives, finely chopped
- 250 g Munster cheese, cubed
- low spring form 24-26 cm, greased with oil, dried
- peas or beans, parchment paper
4 persons
main dish
Preparation method:
Sift the flour into a large bowl. Mix the butter, 1 egg and apinch of salt through it and knead it into a firm dough ball.
Add more flour if the dough is sticky. Pack itdough in plastic wrap and let rest in the fridge for 30 minutes. Cut
thick asparagus lengthwise and halve all asparagus. Setsthe asparagus with cold water, salt, sugar and mace, cook them/- 2 min. and let them drain. Heat the oven to 175degrees. Divide the dough over the mold, edge of 2-3 cm high.
Blind bake the bottom for 15-20 minutes. Wok the asparagus in oilshortly cooked. Add the orange zest and season to taste
salt, pepper and sugar. Beat 4 eggs with crème fraîche andadd chives. Remove the parchment paper with peas from the mold
and divide the asparagus and cheese over the base. Mix itegg mixture over the asparagus and bake the cake in the oven for 30 minutes
until the egg is set.
Delicious with a mixed salad.