Asparagus and Broccoli Tart with Red Onions
The asparagus-broccoli tart with red onions from Spoonsparrow tastes not only good for vegetarians!
Ingredients
- 250 g Broccoli
- 80 g red onion (2 red onions)
- 750 g white asparagus
- 300 ml classic vegetable broth
- 80 g rye whole-grain groats
- 120 g wheat flour type 1050
- 0.5 tsp Weinstein baking powder
- Salt
- 85 g butter
- 2 Eggs
- 100 g sour cream (20% fat)
- Pepper
Instructions
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1.
Wash, trim and cut broccoli into small florets. Peel onions and slice into thin rings.
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2.
Wash asparagus, peel, cut off the lower ends generously and chop the spears into about 5 cm pieces.
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3.
Bring vegetable broth to a boil in a wide pot. Add asparagus pieces, cover and cook over medium heat for 5 minutes. Then lift with a slotted spoon, place on a large plate and let cool.
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4.
Add onion rings to the broth, bring to a boil and cook for 2 minutes. Add broccoli florets, bring the broth back to a boil and cook for another minute.
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5.
Pour broth through a sieve into a bowl. Place vegetables on a large plate and let everything cool.
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6.
Meanwhile mix rye groats, flour, baking powder and a pinch of salt in a mixing bowl. Add 5 tbsp cold water and 80 g well-chilled butter in small pieces and knead with hand mixer hooks until smooth dough.
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7.
Roll about two-thirds of the dough into a circle on a floured surface (diameter ~30 cm). Wrap remaining third in plastic wrap and refrigerate.
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8.
Grease the bottom of a tart pan (28 cm diameter) with the remaining butter. Place dough on the pan, press lightly and prickle several times with a fork. Bake in preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 10–15 minutes. Remove and let cool slightly.
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9.
Meanwhile whisk eggs, sour cream and 100 ml cooled vegetable broth in a large bowl. Mix smoothly with hand mixer. Season with salt and pepper to taste.
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10.
Take remaining dough from fridge and roll into two thin strips about 42 cm long. Press them onto the inner edges of the pan, overlapping. Place asparagus, broccoli and onions in the pan. Pour egg-sour cream mixture over them and bake in preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 30 minutes until done. Sprinkle with coarse ground pepper and serve.
- 11.
