John Myers
Contents
show
Ingredients
dough
- 150 g Flour
- 1 Egg
- 75 g Cold butter
- 1 pinch Salt
- Nutmeg, freshly ground
Covering
- 200 g Green asparagus
- 200 g Sour cream
- 2 Eggs
- 1 tsp Starch
- 1 tbsp Chives, freshly chopped
- 1 tbsp Leaf parsley, freshly chopped
- 1 Garlic clove, finely grated
- Espelette pepper
- Pepper salt
- 70 g Grated mountain cheese
Instructions
dough
- Mix the flour with the pinch of salt and place in a bowl and make a well in the middle. Add the egg, some grated nutmeg and then the butter on the edge in flakes and knead everything very quickly to a smooth dough, then wrap it in cling film and let it rest in the refrigerator for about 60 minutes.
Covering
- Cut off the woody ends of the asparagus and cut in half lengthways. If the asparagus are very thin, you can do without them. Mix the sour cream with the eggs, herbs, starch and garlic until smooth, season with salt, pepper and Espelette pepper.
finish
- Preheat the oven to 180 degrees. Roll out the dough thinly and then fit it into the tart pan, trim the edges cleanly. Prick the pastry base several times with a fork.
- Now distribute the herb sour cream on the dough and decoratively distribute the asparagus on top and then sprinkle thinly with the cheese and then bake on the middle rack for 40 - 45 minutes.
