Ingredients
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For the Crust
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2 cups Flour
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½ teaspoon Salt
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10 tablespoons cold Butter
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1 Egg
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pie weights or dried Beans
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For the Filling
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2 lb 10 oz (1.2 kg) green and white Asparagus
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7 oz (200 g) Cream Cheese
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½ cup Cream
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freshly grated Nutmeg
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¼ cup grated Gruyere Cheese
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1 bunch Chervil
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1 tablespoon Pine Nuts
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freshly ground Salt
Directions
Instead of asparagus, you can also make this tart with spring carrots, finger-sized kohlrabi sticks, and scallions; sprinkle with toasted hazelnuts.
Steps
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1
Done
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For the dough, mix flour and salt in a bowl. Cut the butter in cubes and add to the flour along with 2 tablespoons cold water and the egg. Use your fingertips to knead the dough until crumbly. Quickly form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. |
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2
Done
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Preheat the oven to 390°F (200°C) or 360°F (180°C) (convection oven). Butter a quiche or tart pan and roll the dough out to about 1⁄8 in (3 mm) on a lightly floured surface. Line the bottom and sides of the quiche pan with the dough and poke the bottom multiple times with a fork. Cover with parchment paper and the pie weights or beans. Place in the hot oven on the second rack from bottom. Bake for 15–20 minutes. |
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3
Done
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In the meantime, peel the asparagus and cut in half. Cook in salt water for 10–12 minutes or |
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4
Done
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Pick the chervil leaves from the stems and chop coarsely. Remove the asparagus tart from the oven and sprinkle with chervil and pine nuts. Serve warm or cold. |
