Asparagus tart with goat cheese

Ingredients for 4 servings:

• 250 g puff pastry
• 255 g asparagus, green
• 1 tbsp oil
• 1 tbsp hazelnuts, chopped
• 200 g cheese (goat cheese)
• 2 eggs
• 4 tbsp cream
• salt and pepper
• Peas, dried and baking paper for blind baking

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roll out the puff pastry (defrost if necessary) to the size of a quiche dish and line the dish. Prick several times with a fork and let it rest in the refrigerator for 30 minutes. Blind bake in a preheated oven at 200°C for approx. 15 minutes. Remove the peas and baking paper and bake for a further 15 minutes. Blanch the asparagus for 2-3 minutes, drain well and cut into bite-sized pieces. Fry the onions in hot oil until golden brown. Add the asparagus, onion and hazelnuts to the pastry base. Beat the cheese, eggs and cream until frothy, season well with salt and pepper and pour over the tart. Bake in the oven for a further 15-20 minutes until the filling is set. Can be served hot or cold.