Asparagus and cheese tart

Asparagus and cheese tart

25 Min. Active
1 hr Total
744 kcal per person
vegetarian
Nutritional value / person: Fat: 53 g, Carbohydrate: 34 g, Protein: 30 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

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

4 people

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

Pastry

1 spelt pastry dough, rolled into a circle (approx. 32 cm Ø)

Tart

50 g shelled ground almonds
300 g green asparagus
1 ½ dl single cream
180 g plain yoghurt
1 egg
200 g Gruyère
¼ tsp paprika
½ tsp salt
a little pepper

Asparagus

200 g green asparagus
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How it's done

The kids can help at the marked areas .

Pastry

1 spelt pastry dough, rolled into a circle (approx. 32 cm Ø)

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

50 g shelled ground almonds
300 g green asparagus
1 ½ dl single cream
180 g plain yoghurt
1 egg
200 g Gruyère
¼ tsp paprika
½ tsp salt
a little pepper

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

200 g green 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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