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Asparagus & Goat Cheese Tart
31 Min.Für 4Nutri-Score C€€
C
31 Min.
31 Min.Asparagus & Goat Cheese Tart
was Sie brauchen
Zutaten
puff pastry (1 sheet, ready-rolled)Backwaren1 Stück
egg (beaten)Milchprodukte1 Stück
green asparagus (tough ends removed)Obst & Gemüse250 g
goat cheese (80 g for the spread, rest dotted on top)Milchprodukte100 g- crème fraîcheMilchprodukte100 g
- parsley and chives (tbsp, chopped)Obst & Gemüse3 Stücke
lemon (zest of ½)Obst & Gemüse1 Stück
dried oregano (tsp)Gewürze0,5 Stücke
milk (1 tbsp)Milchprodukte15 ml- white asparagus (jarred, drained)Obst & Gemüse300 g
olive oil (1 tbsp)Vorräte15 ml
black pepper (freshly ground)Gewürze1 g
pro Portion
Nährwerte
468kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 11 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Backofen
Backblech
Stielkasserolle
Rührschüssel
Seiher
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 200°C (180°C fan).
- Schritt 2
Blind-bake the pastry
- Place the pastry on a baking tray.
- Score a 1.5 cm border and prick the inside with a fork.
- Brush the beaten egg over the border.
- Bake until puffed up and pale golden.
- Schritt 3
Blanch the asparagus
- Blanch the green asparagus in salted boiling water.
- Drain and cool in cold water.
- Schritt 4
Make the cheese spread
- Mix most of the goat cheese with the crème fraîche, most of the chopped herbs, the lemon zest, the oregano and the milk.
- Schritt 5
Assemble the tart
- Spread the cheese mixture over the middle of the pastry.
- Alternate the green and white asparagus over the top.
- Dot with the remaining goat cheese, add a grind of black pepper and drizzle with the olive oil.
- Schritt 6
Bake and serve
- Bake until golden.
- Scatter with the remaining chopped herbs and serve.
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