Cheese and asparagus tart
A simple recipe for a tart with a base of spelled flour, sour cream and grated cheese and a filling of quark, cream and herbs, topped with asparagus. The tart can be warm or cold and even served as a hearty main course!
Ingredients for my Tarteform ø 26
For the ground
- 200 g spelled flour
- ½ pck of baking soda
- 60 g of grated cheese (mountain cheese, Emmentaler or Parmesan)
- 150 g sour cream
- 1 teaspoon rapeseed oil
- ½ tsp salt
For the filling
- 500 g of low-fat quark
- 200 ml of cream
- 50 g sour cream
- 60 g of grated cheese
- 3 eggs
- 1 onion
- fresh herbs as desired (parsley and / or chives, dill, ...)
- ½ tsp salt
- some pepper
For covering
- 500 g green asparagus
preparation
- In a mixing bowl, the spelled flour with the baking powder, the grated cheese, the sour cream, the rapeseed oil and the salt is kneaded to the dough for the soil until it dissolves well from the bowl edge.
- Then roll out the dough on a floured work surface to a size of about 30 cm in diameter, lay out the greased tart mold with it, form a rim and make the dough cool.
- The oven is preheated to 180 degrees top / bottom heat.
- Meanwhile, cottage cheese, cream, sour cream and grated cheese are mixed with the eggs to make the stuffing.
- The onion is diced, the herbs are finely chopped and mixed with pepper and salt and stirred into the quark mixture, which is then spread on the cooled soil.
- The asparagus is cut into 2-3 cm long pieces and blanched for about 3 to 4 minutes in boiling salted water, allowed to drain for a short time and distributed over the quark cheese mass.
- The baking time is approx. 60 minutes in the preheated oven. Before the end of the baking time, the mold should be covered so that the surface does not become too dark.
- Then let the tart cool briefly and you can either serve them either warm or cold; she tastes wonderful anyway!
tip
Of course you can also use white asparagus or white and green mixed and instead of the onion you can use spring onions.
