Green Asparagus and Ham Tart

Ingredients

• 250 g flour
• 1 pinch salt
• 1 egg
• 160 g butter
• 400 g green asparagus
• Salt
• 3 eggs
• 150 ml whipping cream (at least 30% fat)
• 100 g crème fraîche
• pepper (ground)
• nutmeg
• 120 g smoked bacon cubes

Instructions

1. 1.

   Mix the flour with the salt, sift onto a work surface, create a well in the center and crack an egg into it. Distribute butter pieces around the well and roughly chop all ingredients with a knife. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Wash the asparagus, peel the lower third, trim woody ends, cut into 2–3 cm pieces. Blanch in boiling salted water for about 5 minutes. Remove, shock in cold water, drain well. Whisk the eggs with cream and crème fraîche, season with salt, pepper and nutmeg. Fry the bacon cubes in a dry pan until crisp. Roll out the dough on a floured surface, line variously sized buttered tartlet tins, lift up the edges, spread the egg mixture over the base, top with asparagus pieces and bacon. Bake in the preheated oven for 20–30 minutes depending on tin size. Remove and serve immediately.