John Myers
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Asparagus – Tomato – Tart
The perfect asparagus – tomato – tart recipe with a picture and simple step-by-step instructions.
For the dough
- 150 g Lowfat quark
- 3 tbsp Olive oil
- 1 tsp Salt
- 1 Egg
- 100 g Wheat flour
- 100 g Rye flour
For covering
- 500 g Fresh asparagus
- 1 Small zucchini
- 10 Cocktail tomatoes
- 200 g Brunch herbs
- 2 Eggs
- 200 ml Milk
- Chopped fresh herbs
- 100 g Diced sheep’s cheese or goat’s cheese
- Make a dough out of the ingredients and let it rest for 30 minutes. Roll out the dough, press into a tart pan and prick with a fork.
- Peel the asparagus, cut off the woody ends and cut into bite-sized pieces. Blanch in boiling salted water for 5 minutes, drain. Cut the zucchini into slices, halve the tomatoes. Spread the vegetables on the floor.
- Make a light cream from brunch (or cream cheese), milk and eggs, add herbs and season well. Spread over the vegetables. Bake for about 50 – 60 minutes at 170 degrees Celsius.
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