Asparagus Tart with Cherry Tomatoes

Ingredients

• 150 g flour
• 1 pinch salt
• 75 g butter
• 1 egg
• 2 tbsp Sour cream
• 400 g green asparagus
• Salt
• 3 eggs
• 150 g Sour cream
• 200 ml whipping cream
• pepper (ground)
• nutmeg
• 150 g blue cheese
• 100 g cocktail tomatoes
• butter (for the tart pan)
• flour (for working)

Instructions

1. 1.

   Knead flour, salt, butter, egg and sour cream into a smooth dough. Wrap in cling film and chill for 30 minutes.

2. 2.

   Butter the tart pan and preheat the oven to 200 °C fan‑forced.

3. 3.

   Roll out the dough on a floured surface and line the tart pan with it.

4. 4.

   For the topping peel the lower third of the asparagus, trim the ends and cut into 2–3 cm pieces. Blanch briefly in salted water, shock in ice water and drain well. Arrange on the dough. Whisk together the eggs, sour cream and whipping cream; season with salt, pepper and nutmeg. Pour over the asparagus and sprinkle with crumbled blue cheese. Wash the tomatoes, halve them and scatter over the topping.

5. 5.

   Bake in the oven for about 40 minutes until golden brown.