Mini chef
Utensils
Apron
Fork
Knife
Measuring cup
Oven mitts
Peeler
Rösti grater
Rubber spatula
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
Fluted pie pan
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pastry
Roll out the pastry, transfer to the tin (approx. 30 cm in diameter) along with the baking paper. Prick the base firmly with a fork.
Tart
Spread the almonds over the pastry base. Peel the lower third of the asparagus, cut into thin rings, arrange on top of the almonds. Whisk the cream, yoghurt and egg, grate the cheese, add, season, mix. Pour the mixture over the asparagus.
Asparagus
Peel the lower third of the asparagus, cut in half lengthwise, arrange on top.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.
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