Spicy Asparagus Strawberry Cake

Ingredients

• 75 g cold butter
• 100 g spelt whole‑grain flour
• 100 g ground hazelnuts
• 5 eggs
• 1 pinch salt
• 1 tsp olive oil (for the pan)
• 750 g green asparagus
• 200 ml whipping cream
• 200 g crème fraîche
• 1 handful basil
• 100 g freshly grated Gruyère cheese (or other hard cheese)
• Pepper
• 1 pinch nutmeg
• 150 g Strawberries

Instructions

1. 1.

   Cut butter into pieces, quickly knead with flour, nuts, 1 egg, salt and as needed 1–2 tbsp cold water into a smooth dough. Wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Brush the tart pan with oil.

3. 3.

   Roll out the dough on a floured surface to fit the pan and line the oiled pan with it, creating an edge.

4. 4.

   Peel the lower third of the asparagus and cut the spears in half or thirds. Boil in salted water for 2–3 minutes, shock in cold water and drain well. Spread evenly over the dough base.

5. 5.

   Whisk together cream and crème fraîche. Wash basil, dry, shake off leaves, pick off a half and set aside; chop the other half. Add chopped basil, remaining eggs and cheese to the cream mixture and stir well. Season with salt, pepper and nutmeg. Pour the mixture over the asparagus and bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 50 minutes until golden brown. Remove and let cool slightly.

6. 6.

   Wash strawberries and halve them. Serve the spicy asparagus strawberry cake garnished with strawberries and remaining basil.