Asparagus and chorizo tart

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Für  Ingredients for about 8 portions
  • 100 g   cheddar cheese  
  • 200 g   flour  
  • 100 g   cold butter  
  • 4   medium eggs  
  •     Salt  
  • 100 g   chorizo sausage  
  • 1   tbs olive oil  
  • 300 g   green asparagus  
  • 6   stems of fresh thyme  
  • 150 g   whipping cream  
  •     Pepper  
  •     Sweet paprika  
  •     Fat and flour for the dish  
  •     Flour for rolling out  
  • 1 (6 l)  large freezer bag  


0 Minuten
Grate the cheese coarsely. Using a hand mixer, blend the flour, butter in tiny bits, 50 g cheese, 1 egg and ½ tsp salt together and then briefly knead into flat short-crust pastry. Grease a 20cm quiche tin (with removable base) and sprinkle it with flour. Open out the freezer bag, lightly sprinkle with flour and roll out the pastry on it making a round of about 30 cm diameter. Place the pastry over the quiche dish/tin, prick the pastry base all over with a fork and let it stand for 30 minutes
Cut the chorizo into cubes. Heat the oil in a pan and stir fry the sausage for about 4 minutes. Wash the asparagus and break off the woody ends. Cook the asparagus in boiling salted water for about 3 minutes. Remove, drain and cool quickly in ice cold water
Bake the pastry tart blind on the bottom shelf of a pre-heated oven (Electric 200o C, Fan 175o C, Gas Mark 3) for about 15 minutes. Wash the thyme, shake dry and strip leaves from the stems, retaining a few for garnish. Stir the cream and 3 eggs into a smooth mixture. Stir in the remaining cheese. Season with thyme, salt, pepper and paprika. Pat the asparagus dry and divide it out on the pre-baked pastry base. Scatter the sausage over and cover everything with the cream mixture evenly. Bake on the lower shelf, temperature as before, for about 35 minutes
Remove the tart from the oven and leave to cool on a trivet for 5-10 minutes before cutting into pieces and garnishing with thyme
Preparation time c. 1 hour 20 minutes. Waiting time c. 20 minutes
Per portion c 1680 kJ, 400 kcal. Protein 13g, fat 30g, carbohydrates 19g
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Foto: Pankrath, Tobias

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