Asparagus tart
Instructions
Heat the oven to 200° c (thermostat 6).
Cook the pasta Fund for fifteen minutes.
Meanwhile, the drained asparagus tips and rinse under running water.
Cut the ends so you can easily at straight at the bottom of the dough crosswise and rays.
Warm up the broth in a large saucepan.
Add the asparagus and soft focus scaldateli for eight to ten minutes without boiling them.
Drain thoroughly and place on a clean Tea towel folded in half.
Remove the dough from the oven without turning the power off.
Mix cheese and Parmesan.
Cover the bottom of the dough with two-thirds of the cheese.
Put the asparagus tips on cheese in regular sequence.
Break the eggs into a bowl; slightly beat them.
Add the cream, add salt, pepper, Add nutmeg.
Gently pour the mixture over asparagus and sprinkle with rest of cheese.
Put the tart in the oven and cook 15 to 20 minutes, until the eggs have curdled.
Remove the tart from the oven, turn the grill, put it at half height and let it Brown.
The surface should be slightly puffed up.
Count fifteen minutes roughly.
Let the tart rest for ten minutes, then remove from pan and.
You can serve it hot, cold or both.
Ingredients and dosing for 6 persons
- 350 g of canned asparagus tips
- 30 cl of chicken soup
- 25 cl of cream
- 75 g of grated gruyere cheese
- 25 g of grated parmesan cheese
- 3 eggs
- 1 bottom of dough brisée (22 cm diameter)
- 1 pinch of nutmeg
- Salt
- Pepper