Asparagus and rhubarb tart

Ingredients for 4 servings:

• 90 g almonds, ground
• 40 g butter
• 25 g hard cheese, grated
• 2 eggs
• 1 pinch(s) nutmeg, ground
• salt and pepper
• 300 g asparagus
• 150 g rhubarb
• 1 bunch parsley, chopped
• 1 garlic clove(s), chopped
• 2 tbsp olive oil
• 1 egg(s)
• 125 g crème fraîche
• 1 tsp peppercorns, pink
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

with refined almond base – low carb

Knead the almonds, butter, cheese, 1 egg, salt, and pepper into a smooth dough and let it rest, covered, in a cool place for 1/2 hour. In the meantime, trim the asparagus and rhubarb and cook them separately for about 4-5 minutes, then rinse and drain each one. Grind the parsley, garlic, olive oil, salt, and pepper into a paste. Beat in 1 egg and crème fraîche until smooth. Season well to taste. Preheat oven to 200°C (top/bottom heat) (180°C fan-assisted). Line a rectangular ovenproof dish (20 x 15 cm) with baking paper. Roll out the dough into a rectangle measuring 25 x 20 cm, press it into the dish, and bake in the hot oven for 15 minutes. Let it cool briefly. Spread the herb mixture evenly over the dough base. Layer the asparagus and rhubarb alternately on top. Bake the tart for another 15-20 minutes. If it browns too quickly, loosely cover it with aluminum foil. Serve the tart immediately, sprinkled with pink berries. Serve with a leaf salad. It also tastes good cold.