Green Asparagus Goat Cheese Tart

Put the flour in a bowl, make a hollow in the middle, slide the egg into the hollow, add a little salt and a little nutmeg, distribute the butter in flakes on the edge and then knead quickly with your hands to form a smooth dough , wrap in cling film and let rest in the refrigerator for 1 hour.

Cut the ham into small square pieces. Remove the bottom end of the asparagus and fry the whole stalks in a little hot oil in a pan for about 5 minutes while swirling and then degrease them on kitchen paper.

Beat the cream cheese with the eggs until smooth, season with the thyme leaves, grated nutmeg and salt and pepper.

Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.

Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now distribute the boiled ham evenly on the dough base.

Now place the roasted asparagus on the boiled ham, the sticks can now be easily bent so that you can lay them in a spiral on the tart. Now distribute the icing on the asparagus, chop the mold a few times so that the icing is well distributed.

Finally, distribute the goat gouda on the tart and bake for about 40 - 45 minutes.