For the German Blog-Event: meatless I chose this really delicious
Asparagus & cheese tart
Germans normally prefer white asparagus, but I love the green. Kevin is collecting Asparagus aspirations and for me it was inspiration: different from white asparagus with sauce hollandaise.
-==== REZKONV-Recipe – RezkonvSuite v1.1
140 grams Plain flour, 5 oz
85 grams Butter, 3 oz, cubed
85 grams Cheddar, 3 oz (such as Montgomery),finely grated
========================= FOR THE FILLING =========================
175 ml Milk, 6 fl oz
100 grams Cheddar(such as Montgomery),grated, 4 oz
300 grams Asparagus, trimmed and cut in
Half lengthways, 10 oz
Good Food Magazine, May 2006, p.60
— Edited *RK* 04/22/2006 by
— Ulrike Westphal
1. Put the flour in a bowl, add the butter to the flour and rub in
with your fingertips until it resembles breadcrumbs. Add the grated
cheddar into the pastry and mix. Add 3 tbsp cold water and mix until
the pastry forms a ball. Wrap in cling film and chill for 5 mins.
Butter a 20 x 6 cm deep loose-bottom tart tin.
2. Heat oven to 180 °C/fan 160 °C/gas 4. Lightly dust the work
surface with flour, roll out the pastry and line the tin. Chill in
the freezer for 20 mins, then line the pastry case with baking paper,
fill with beans and cook for 15 mins. Remove the beans and paper,
then return the pastry case to the oven for 10 mins.
3. Crack the eggs into a jug, whisk, then add the milk and whisk
again. Sprinkle half the grated cheese over the pastry case, then
add the asparagus, egg mix and remaining cheese.
Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
:PER SERVING 329 kcalories, protein 14g, carbohydrate 16g, fat 24g,
saturated fat 12g. fibre 19, sugar 2g, salt 19
:PREP 30-40 mins
:COOK 55-60 mins