John Myers
Ingredients for 4 servings:
- 1 tbsp rapeseed oil
- 1 onion(s), finely chopped
- 500 g asparagus, green
- 500 g puff pastry
- 150 g cheese (shepherd’s or feta cheese or mozzarella)
- 200 g quark
- 1 tbsp mustard
- 1 pack of cooked ham (back ham)
- possibly salt (fleur de sel)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
without egg
Peel the bottom third of the green asparagus and trim off some of the ends if necessary. Finely chop the onion or, if you like, cut it into thin strips. Heat the oil in a pan and sauté the asparagus and onion together for a few minutes. Mix the quark and mustard well in a bowl. Roll out the puff pastry into a rectangle about 6 mm thick and place it on a baking sheet lined with baking paper. Spread the mustard quark over the puff pastry base, ensuring there is a border of about 1-2 cm. Distribute the ham slices evenly on top. Arrange the vegetables on top and finally crumble the feta cheese over it. Season to taste. Bake for about 20 minutes on the lowest rack of the oven preheated to 220°C. If you like it spicy, you can sprinkle on some fleur de sel. For a lower-calorie version, you can also use shortcrust or quark puff pastry. This dish goes perfectly with leaf salad with strips of wild garlic and raspberry dressing. Tip: You can also use mini mozzarella instead of feta cheese.
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