Asparagus – Tomato – Tart

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 143 kcal


For the dough

  • 150 g Low fat quark
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 Egg
  • 100 g Wheat flour
  • 100 g Rye flour

For covering

  • 500 g Fresh asparagus
  • 1 Small zucchini
  • 10 Cocktail tomatoes
  • 200 g Brunch herbs
  • 2 Eggs
  • 200 ml Milk
  • Chopped fresh herbs
  • 100 g Diced sheep's cheese or goat's cheese


  • Make a dough out of the ingredients and let it rest for 30 minutes. Roll out the dough, press into a tart pan and prick with a fork.
  • Peel the asparagus, cut off the woody ends and cut into bite-sized pieces. Blanch in boiling salted water for 5 minutes, drain. Cut the zucchini into slices, halve the tomatoes. Spread the vegetables on the floor.
  • Make a light cream from brunch (or cream cheese), milk and eggs, add herbs and season well. Spread over the vegetables. Bake for about 50 - 60 minutes at 170 degrees Celsius.


Serving: 100gCalories: 143kcalCarbohydrates: 14.8gProtein: 4.7gFat: 7.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Mini Rhubarb Apple Cake

Lukewarm Asparagus Tips on Fruity Salad