Wild Garlic Asparagus Tart from the Pan

Ingredients

• 190 g spelt whole‑grain flour
• 1 tsp Baking powder
• Salt
• 125 g low‑fat quark
• 50 ml milk
• 5 tbsp olive oil
• 300 g white asparagus
• 150 g raw ham (5 slices)
• 1 tsp Honey
• 1 tbsp white balsamic vinegar
• Pepper
• 1 egg
• 100 g sour cream (10% fat)','25 g wild garlic (0.5 bunch)

Instructions

1. 1.

   For the dough, mix 175 g flour with baking powder and a pinch of salt. Add quark, milk and 4 tbsp olive oil and knead into a smooth dough. Cut a sheet of parchment paper to a 30 x 30 cm square. Place the dough on it, dust with remaining flour, roll out into a circle for a pan and shape a ~½ cm high edge.

2. 2.

   For the topping, peel the asparagus, cut off woody ends and cook the spears in boiling salted water for about 5 minutes. Remove, shock in cold water and drain.

3. 3.

   Halve the asparagus spears lengthwise and trim to fit the tart. Cut ham crosswise. Wrap each asparagus spear in a ham slice. Heat remaining oil in the pan. Fry the ham‑asparagus rolls around on medium heat for about 5 minutes. Season with honey, ½ tbsp vinegar and pepper, then remove from pan. Clean the pan.

4. 4.

   Wash, dry and finely chop wild garlic. For the custard whisk egg, sour cream, wild garlic and remaining vinegar together and season with salt and pepper.

5. 5.

   Place dough with parchment in the pan, spread custard over it, arrange ham‑asparagus rolls on top, pushing shorter spears to the edge. Cover and bake at low heat for 35 minutes until custard sets and base is cooked through, lifting lid twice to wipe condensation. Carefully lift tart from pan and cut into four pieces.