Asparagus and Broccoli Cake

Ingredients

• 250 g flour (and a little extra for the work surface)
• Salt
• 130 g cold yogurt butter
• 6 Eggs
• 750 g white asparagus
• 300 g broccoli
• 10 Cherry tomatoes
• 250 g crème fraîche
• 125 ml Milk (1.5% fat)
• 2 tbsp lemon juice
• Pepper
• nutmeg
• 50 g grated Gouda

Instructions

1. 1.

   Gather flour on a work surface, mix in a pinch of salt and make a well in the center. Distribute 125 g butter pieces around the well, crack one egg into it, add 2–3 tbsp lukewarm water, and cut all ingredients through with a knife. Knead with your hands into a smooth dough and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

2. 2.

   Meanwhile peel the asparagus, trim the woody ends, and cut into about 5 cm pieces. Clean the broccoli, break into florets, and rinse.

3. 3.

   Blanch the asparagus in boiling salted water for 5 minutes, lift out, shock in cold water, and drain. Blanch the broccoli in the asparagus broth for 2 minutes, then drain, shock, and let dry. Wash and halve the tomatoes.

4. 4.

   Whisk the crème fraîche with milk, lemon juice, and remaining eggs; season heavily with salt, pepper, and freshly grated nutmeg.

5. 5.

   Grease a small baking sheet (30 x 25 cm) with leftover butter. Roll out the dough to ½ cm thickness on a floured surface and lay it on the sheet, forming a rim. Distribute asparagus, broccoli, and tomatoes over it, pour the egg mixture on top, and sprinkle with cheese. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for 35–40 minutes until golden.

6. 6.