Asparagus Tart with Filo Dough

Ingredients

• 800 g green asparagus
• Salt
• 4 eggs
• 120 g freshly grated Bergkäse
• 350 g Schmand
• 150 ml whipping cream
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp fresh chopped chervil
• 4 sheets filo dough (40x50 cm)
• 50 g melted butter
• butter for the pans

Instructions

1. 1.

   Peel the lower third of each asparagus spear, trim the woody ends and cut the spears in half. Blanch in boiling salted water for 3 minutes, drain, shock in cold water and let dry.

2. 2.

   Beat the eggs with the cheese, Schmand and cream, season with salt, pepper and nutmeg, then fold in the chopped chervil.

3. 3.

   Preheat the oven to 200 °C (390 °F) fan‑forced.

4. 4.

   Lay the filo sheets side by side on a tray, brush with melted butter and stack them. Cut the stacked sheet once across and once horizontally into quarters, then line four buttered baking dishes (about 20x20 cm) with one sheet each. Arrange the asparagus spears on top, pour the egg‑cream mixture over them and bake in the preheated oven for 25–30 minutes until golden brown.

5. 5.

   Serve immediately.