Asparagus cake

Ingredients for 4 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter flakes
• 1 egg(s)
• Fat for the mold
• 12 stalk(s) asparagus, green
• some salt
• some sugar
• some lemon juice
• 3 eggs, hard-boiled
• 150 g ham
• 6 cherry tomatoes
• 1 pack of aspic powder
• Parsley
• salt and pepper

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 55 minutes

Quickly knead the flour, salt, butter, and egg into a shortcrust pastry. Cover with cling film and chill for 30 minutes. Grease a 26cm or 28cm springform pan or line it with baking paper. Roll out the dough and place it in the springform pan. Ensure the edges (approx. 3cm high) are firmly attached to the base. Prick the base several times with a fork. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Meanwhile, peel the asparagus. Bring a pot of water, salt, sugar, and a little lemon juice to a boil, then cook the asparagus for about 6-12 minutes (test for doneness). Remove the asparagus from the cooking water and let it drain. Do not throw away the cooking water! Now prepare the aspic according to the package instructions. Top up the asparagus water to the desired level with water. Season to taste and add more seasoning if necessary. Let cool. Top the finished shortcrust pastry base with ham, asparagus, hard-boiled eggs, and cherry tomatoes, as desired. Start with the ham, then add the remaining ingredients. Season with salt and pepper. First, carefully pour a little of the cooled aspic liquid onto the topping and let it set. Then pour in the remaining liquid until it’s just covered. Let it set in the refrigerator for about 1 hour. This asparagus tart serves about 4 people. The asparagus tart can be made a day in advance. It tastes just as delicious the next day.