Asparagus and Spinach Tart

Dissolve the yeast in the water. Add the flour and the remaining ingredients. Mix everything with the mixing spoon and then knead with your hands on the worktop for 12 minutes. There is no need for flour for this - the oil is sufficient that the dough does not stick anywhere.

Let rise for three hours at room temperature, stretching vigorously 3 times and then folding again.

Peel the asparagus and cut off the woody ends. Cook for 12 minutes. Then he still has bite. That is desirable, it is still in the oven.

Harvest the spinach. Pick out the spoiled, wash and boil in a little water in a saucepan with a lid until it collapses. This takes 2 - 3 minutes. After boiling, cool immediately in cold water and squeeze out the water with both hands. Roughly chop the spinach and drizzle with the lemon juice.

Grate the Parmesan. Roast the pine nuts in a pan without fat until they take on color. Chop the basil with a ceramic knife, as well as half a clove of garlic. I used half a teaspoon of garlic paste. The garlic should underline the taste and not dominate it.

Mix the sour cream with the milk and fold in the cheese, basil and garlic. Mix with the eggs. Finally add the spinach. Season to taste with salt, pepper and a little nutmeg.

Roll out or pull out the dough as thinly as possible. Put in a baking pan. I used half the tray with holes from the steamer. Cover the baking sheet with parchment paper and put the dough in it and pull it up a little at the edges.

Preheat the oven to 180 ° C fan oven.

Place the asparagus on top of the batter in the baking pan. Spread the spinach-egg-cheese mixture evenly on top, so that the asparagus stalks are covered. Distribute flakes of butter evenly on the surface. At the end, sprinkle the pine nuts over the top. Bake in the oven for 30-35 minutes until the cheese turns golden yellow. We still had spring onions, which I put on the tart after baking.