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5 from 5 votes

Asparagus - Tomato - Tart

Servings: 4 people

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 100g | Calories: 143kcal | Carbohydrates: 14.8g | Protein: 4.7g | Fat: 7.2g