Asparagus tart

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 75 g butter, cold
• 2 tbsp sour cream
• 500 g asparagus, green
• 100 g cherry tomatoes
• 1 garlic clove(s)
• 250 g herb cream cheese
• 50 g Parmesan, freshly grated
• 3 eggs
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Quickly knead the flour, salt, pieces of butter, egg, and cream. Let rest in the refrigerator for 30 minutes. Peel the bottom third of the asparagus, trim the ends, and cut the asparagus into 2-3 cm pieces. Blanch in salted water for 5 minutes. Add the tips after 3 minutes, then refresh and drain well. Butter a tart dish. Preheat the oven to 200°C. Roll out the dough with flour, pour it into the tart dish, and press the edges down. Spread the asparagus pieces on the base. Peel the garlic and press it into the dish. Mix the eggs, cream cheese, and Parmesan, season, and spread over the dough. Halve the tomatoes, leaving some with the stems, and arrange them on the tart with the asparagus tips. Bake on the bottom rack of the oven for 45 minutes. Delicious hot or cold.