Asparagus Tart with Goat Cheese and Sun-Dried Tomatoes

Ingredients

• 250 g flour
• 1 pinch salt
• 120 g butter
• 1 egg
• 50 g sour cream
• 300 g green asparagus
• 3 eggs
• 120 ml heavy cream
• 250 ml milk
• 0.5 bunch Basil
• Salt
• black pepper (ground)
• nutmeg (grated)
• 300 g goat cheese (cubed)
• 2 tbsp sun‑dried, marinated tomatoes (chopped)
• 50 g black olives (pitted)
• butter (for the tart pan)
• flour (for dusting)

Instructions

1. 1.

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

2. 2.

   Grease 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. Prick several times with a fork and bake for about 15 minutes until golden brown.

4. 4.

   Peel the lower third of the asparagus and trim the ends, then cut into ~5 cm pieces. Whisk together eggs, cream, milk, and torn basil leaves; season with salt, pepper, and nutmeg.

5. 5.

   Arrange goat cheese, asparagus, tomatoes, and olives on the crust, pour the egg mixture over them, and bake in the oven for 40–50 minutes until golden brown.