members recipes

This tarte is very easy to prepare and absolutely delicious for warmer days with a lovely glass of white wine.

I always prepare and freeze asparagus during the season. This way I can make this tarte when it´s a hot summer evening. In case you want to try this I´d recommend to freeze the asparagus in 250g-portions.

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* I´ve always got some rocket oil in the fridge. Here is the recipy:
http://www.jamieoliver.com/foodwise/article-view.php?id=2042

Ingredients
for the shortcrust:

125 g flour

60 g butter

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

1 pinch of nutmeg

10 g grated parmesan cheese

1 egg yolk

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for the filling:

250 g white asparagus, ready for cooking

4 or 5 cherry tomatoes

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for the liaison:

3 eggs

6 tblsp milk

1 tsp salz

1 tsp pepper

1/2 tsp nutmeg

2 heaped tblsp rocket oil*

Method
Put all the ingredients for the shortcrust into a bowl and knead the dough. Wrap it up in kitchen foil and cool in the fridge for at least half an hour.

Preheat the oven to 200°C.

Take the dough out of the fridge, quickly knead it until flexible and roll it out into a round shape, good 2 cm larger than the tarte form (which should have a diameter of 24 cm).

Put the dough in the tarte form and cut it off at the rim. Prick the dough with a fork and bake it in the oven for 10 minutes.

In the meantime prepare the liaison by mixing the eggs, milk, salz, pepper, nutmeg and rocket oil.

Take the tarte form out of the oven and place the asparagus on the shortcrust. Fill the spaces with pieces of the tomatoes and slowly pour the liaison over it.

Put the tarte form back into the oven and bake for 30 minutes.

In case you had some shortcrust dough left, roll it out until it´s about 1 mm and cut out ornaments. Put them on the tarte about 15 minutes before it´s finished.

When the tarte is finished, take it out of the oven and wait 5 minutes before cutting and serving it.