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INGREDIENTS FOR THE DOUGH
- 100 g ice butter
- 140 g all-purpose flour
- 4 tablespoons ice water
- Pinch of salt + salt for the filling
INGREDIENTS FOR FILLING 1
- Bunch of Czech green asparagus
- 4 eggs
- 100 g grated Gouda
- 4 cloves of garlic
- ½ onion
- 150 g whipping cream
- Handful of flat-leaf parsley
- Handful of baby spinach
- Sprig of thyme
- Pepper
INSTRUCTIONS
- 1Start by preparing the dough. Using your fingertips, create a crumble from the flour with a pinch of salt and butter, then add ice water and knead into a smooth and slightly sticky dough, either in a food processor or by hand. Wrap it in cling film and let it firm up in the refrigerator for 30 minutes.
- 2On a lightly floured surface, roll out the dough into a circle slightly larger than your tart pan. Transfer the rolled-out dough into the pan, smooth it, prick the bottom a few times with a fork, and transfer it to the freezer for now.
- 3Remove the woody ends from the asparagus and cut it into larger pieces. Fill a small pot with water and bring it to a boil, add the asparagus to the boiling water and cook for about 3 minutes until the pieces are slightly softened, then quickly cool them in ice water.
- 4Preheat the oven to 180 °C and whisk the eggs together with the cream in a large bowl. Add the chopped spinach, flat-leaf parsley, thyme leaves, and grated Gouda.
- 5Finely chop the onion and add it to the mixture along with the pressed garlic and cooked asparagus. Season with salt and pepper and mix everything together. Pour the mixture over the chilled pie crust and bake for 45 minutes until golden brown. Let it cool slightly before serving.
