Wild Garlic Asparagus Tart with Salmon

Ingredients

• 255 g spelt flour type 630
• 250 g low-fat quark
• 5 eggs
• 5 tbsp Rapeseed Oil
• Salt
• 600 g green asparagus
• 50 g wild garlic (1 bundle)
• 150 g Baby spinach
• nutmeg
• Pepper
• 15 g pine nuts (1 tbsp)
• 50 g sugar snap peas
• 100 g hot smoked salmon (e.g., sturgeon salmon)
• 4 edible flowers

Instructions

1. 1.

   For the dough, place 200 g flour in a bowl. Add quark, 1 egg, 4 tbsp oil and ¼ tsp salt; knead with hand mixer attachments into a smooth dough. If too stiff, add a little water. Shape into a ball, wrap in cling film, and chill for 15–20 minutes.

2. 2.

   Meanwhile, wash the asparagus, trim woody ends, peel the lower third of the stalks. Set aside 100 g, cut remaining stalks into pieces and boil in salted water for 5 minutes over medium heat. Drain, shock in cold water, then let drain. Wash wild garlic and spinach, pat dry; set aside 50 g spinach.

3. 3.

   Grease a springform pan with remaining oil and dust with 1 tsp flour. Mix asparagus with wild garlic, spinach, and remaining eggs; fold in 45 g flour. Season with salt, pepper, and freshly grated nutmeg; taste and adjust.

4. 4.

   Roll dough on floured surface to 3–4 mm thickness and line the springform pan. Press edges lightly, trim excess. Prick bottom with a fork several times. Spoon asparagus mixture into pan, smooth top, and bake in preheated oven at 180 °C (fan 130 °C; gas 2–3) for 35–40 minutes, checking doneness with a skewer.

5. 5.

   Meanwhile, toast pine nuts in a hot dry pan over medium heat for 3 minutes; set aside. Clean sugar snap peas, boil in salted water for 3 minutes, drain and let sit. Flake salmon into small pieces.

6. 6.

   Remove tart from oven and cool for 10 minutes. Arrange remaining spinach, asparagus, sugar snap peas, and salmon decoratively on top. Sprinkle pine nuts and edible flowers over the surface.