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quick & dirty tart
Prep Time15 minutes
Cook Time30 minutes
Servings: 12
ingredients:
  • 1 ready-to-bake shortcrust
  • 100 g emmentaler (roughly grated)
  • 50 g cooked ham
  • 4 eggs
  • 200 g crème fraîche
  • 50 g parmesan (finely grated)
  • 250 g green asparagus
  • salt & pepper (to taste)
equipment:
  • tart form w/ loose bottom (35 x 11 cm)
how to:
  • Preheat the oven to 170° C w/ fan.
  • Clean & trim the green asparagus (no need of peeling!). Cook it for about 2-3 min. Drain & set aside.
  • Roll out the shortcrust & fit into the tart form.
  • Distribute the grated emmentaler all over the bottom.
  • Chop the cooked ham & distribute all over the emmentaler.
  • Whisk the eggs & add the crème fraîche. Add half of the grated parmesan. Add salt & pepper to taste. Pour the mess into the tart form.
  • Arrange the asparagus on top & sprinkle the rest of the grated parmesan all over the tart.
  • Let it bake in the preheated oven for about 30 min.
Notes
You may store the tart in the fridge for 1-2 days.
Sorry: no experience w/ freezing!