Asparagus tart with cherry tomatoes

Ingredients for 4 servings:

• 200 g spelt flour (wholemeal flour)
• salt and pepper
• 3 eggs
• 120 g butter, soft
• 350 g asparagus, white
• Pulses for blind baking
• 100 ml milk
• 100 ml crème fraîche
• 20 g parsley, fresh, finely chopped
• 4 cherry tomatoes, halved
• 50 g cheese, spicy
• Chervil, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

Vegetarian

Quickly knead the flour with a pinch of salt, an egg, and 100g butter. Chill the dough for 30 minutes. Peel the asparagus. Bring salted water to a boil with the remaining butter and cook the asparagus for 10 minutes until al dente. Briefly rinse in cold water and drain well. Grease and flour a tart tin. Roll out the dough and place it in the pan. Prick the base several times with a fork. Line with baking paper and sprinkle with a layer of pulses. Pre-bake at 200°C (180°C fan oven) on the second rack from the bottom for 15 minutes. Cut the asparagus into 10cm long pieces. Mix the milk with the crème fraîche and parsley. Whisk with the remaining eggs, season with salt and pepper. Remove the baking paper and pulses. Place the asparagus and cherry tomatoes on the dough and pour the egg wash over them. Bake the tart for 20-25 minutes. Then spread the cheese (e.g., blue cheese or feta cheese) on top and bake for another 10 minutes. Serve garnished with chervil.