Asparagus tart with figs and goat cheese

Vegetarisch -

Asparagus tart with figs and goat cheese

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4–6 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• (Ceramic) grill , fireproof dish


Ingredients

• 250 g flour
• 130g butter
• 1 egg
• ½ tsp salt
• 2-3 tablespoons milk
• 6 fresh figs,
cut in slices

• 700 g green and white asparagus
• 1 tbsp oil
• 200 g goat cheese,
cut in slices

• 3 eggs
• 200 ml cream
• Salt
• Pepper


More asparagus recipes from Klaus Breinig can be found in FIRE&FOOD 02/2022!

The FIRE&FOOD Veggie Special is available in the shop!

preparation

Sift the flour onto a baking board and add the butter (at room temperature and cut into small flakes), the egg and the salt into the well. Knead quickly with your hands until the mixture becomes crumbly.

Now add the milk and knead the dough into a ball. Wrap in foil and leave to rest in the fridge for at least 2 hours.
In the meantime, wash and peel the asparagus and then grill for about 8 minutes until al dente.

Roll out the dough on a floured surface and place it in a buttered, ovenproof dish. Use a knife to cut off any excess dough right at the edge and use a fork to poke holes in the base.

Then arrange the green and white asparagus spears in a radial pattern on top, place the goat cheese slices in the gaps and place a fig slice on each slice of goat cheese. Beat the eggs and cream, season with salt and pepper and pour the mixture into the "gaps" in the tart.

Bake in a closed grill at 190 °C until the egg mixture sets.

R ecipe by Klaus Breinig
The chef and grill professional from Edertal loves down-to-earth culinary delights on the hot grill. He impresses with his friendly, honest manner, which also led him to his own cooking show on Hessischer Rundfunk last year. With "Klaus kocht vorm Haus" he thanks particularly committed people with his mobile outdoor kitchen. www.klausbreinig.com

Recipe from FIRE&FOOD issue 02/2022


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