Asparagus Tart

Preparation

1. STEP 1 OF 20

   Preheat the oven to 200 degrees (thermostat 6)

2. STEP 2 OF 20

   Bake the pastry base for fifteen minutes

3. STEP 3 OF 20

   Meanwhile, drain the asparagus tips and rinse them under running water

4. STEP 4 OF 20

   Trim the ends so they can be easily arranged on the pastry base in a radial and crosswise pattern

5. STEP 5 OF 20

   Warm the broth in a large saucepan

6. STEP 6 OF 20

   Add the asparagus and heat them gently for eight to ten minutes without boiling

7. STEP 7 OF 20

   Carefully drain them and place them on a clean tea towel folded in half

8. STEP 8 OF 20

   Remove the pastry from the oven without turning it off

9. STEP 9 OF 20

   Mix the Gruyère and Parmesan

10. STEP 10 OF 20

    Cover the pastry base with two-thirds of the cheese

11. STEP 11 OF 20

    Place the asparagus tips on the cheese in a regular sequence

12. STEP 12 OF 20

    Break the eggs into a bowl; beat them lightly

13. STEP 13 OF 20

    Add the cream, salt, pepper, and nutmeg

14. STEP 14 OF 20

    Gently pour the mixture over the asparagus and sprinkle with the remaining cheese

15. STEP 15 OF 20

    Place the tart in the oven and bake for fifteen to twenty minutes until the eggs are set

16. STEP 16 OF 20

    Remove the tart from the oven, turn on the grill, place it at mid-height, and brown it

17. STEP 17 OF 20

    The surface should be slightly puffed

18. STEP 18 OF 20

    Count about fifteen minutes

19. STEP 19 OF 20

    Let the tart rest for ten minutes, then unmold it

20. STEP 20 OF 20

    You can serve it hot, cold, or warm

Suggestions

• Tart pan (22 cm diameter)

• Saucepan

• Frying pan

General Information

Analysis

Macronutrients (100 gr)