Mediterranean Asparagus Tart with Goat Cheese, Olives and Sun-Dried Tomatoes

Ingredients

• 300 g flour
• 150 g butter
• 1 egg
• 0.5 tsp Salt
• 2 tbsp heavy cream (more if needed)
• 500 g Green Asparagus
• marjoram
• 200 g firm goat cheese
• 100 g black olives with pits
• 200 g heavy cream
• 3 eggs
• 1 tbsp Cornstarch
• 1 clove garlic, finely chopped
• Herb salt
• Pepper

Instructions

1. 1.

   Gather all dough ingredients on the work surface and knead into a smooth dough.

2. 2.

   Roll out the dough thinly on a floured surface and line a tart pan. Cover with parchment paper and weight it down with legumes. Blind bake in a preheated oven at 200°C for about 10 minutes.

3. 3.

   Simultaneously wash the asparagus, trim 1-2 cm from the stems, and parboil the spears in plenty of salted water for 5 minutes. Drain and let them dry.

4. 4.

   Remove the dough from the oven, discard the parchment and legumes.

5. 5.

   Sprinkle with finely chopped garlic and arrange the drained asparagus on top. Whisk together the heavy cream, eggs, and cornstarch until smooth; cube the goat cheese and fold it in. Spread this mixture over the asparagus, scatter olives and herbs, then bake at 180°C for about 30 minutes until set. Serve garnished with additional herbs.