John Myers
Ingredients for 4 servings:
- 3 egg yolks
- 5 tbsp water
- 300 g flour
- 200 g herb butter
- 200 g white asparagus
- 200 g asparagus, green
- 200 g tomatoes
- 200 ml milk
- 4 large eggs
- 1 bunch parsley, chopped
- 100 g Parmesan
- salt and pepper
- Parmesan for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
For the dough, beat the egg yolks with salt and water, crumble the flour with the herb butter, knead thoroughly into the egg yolk mixture, and chill the dough for at least 2-3 hours. Preheat the oven to 220°C. Finely dice the prepared asparagus and tomatoes. Roll out the dough on a floured work surface, cut out a 26 cm disc, and line a 20 cm tart tin with it. Trim off any excess dough. Prick the dough base several times with a fork. Whisk the milk with the eggs, parsley, and Parmesan, season with salt and pepper. Spread the asparagus and tomatoes on the dough base and pour the egg mixture over them. Sprinkle extra Parmesan pieces on top and bake in the oven, reduced to 200°C, for about 35 minutes.
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