Asparagus and goat cheese cake

Ingredients for 4 servings:

• 200 g spelt flour (wholemeal)
• some salt
• 2 tbsp water, cold
• 100 g butter
• Pulses, for blind baking
• 300 g asparagus, green
• 1 tbsp oil
• 1 onion(s), red, chopped
• 25 g nuts, kernels or seeds, chopped
• 200 g goat’s cheese
• 2 eggs
• 4 tbsp cream
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also delicious with sheep’s cheese, my reader recipe

Knead flour, salt, water, and butter into a dough. Line a 26 cm springform pan or 4 tart cases with the dough. Form a rim (3 cm springform pan), prick the base with a fork, and refrigerate. Place baking paper on the base, add the pulses, and bake blind at 190 degrees Celsius for about 30 minutes. The addition of water will make the base crispy and firm. Blanch the asparagus in boiling salted water for 2-3 minutes, drain well, and cut into bite-sized pieces. Sauté the diced onion in oil until translucent. Mix the cheese, eggs, and cream. Cover the base with the asparagus pieces and onions, sprinkle with nuts, and drizzle with the cream cheese glaze. Bake for about 20-25 minutes, until the glaze sets. This may take less time depending on the heat. Cover if the edges start to get too dark. The baking times are based on the springform pan. Serve with a fresh salad for a delicious lunch.