The season of the White Gold has finally come into motion. It was too cold and rainy the last couple of weeks, now its getting a bit better.
But where is the Spring? Middle of April and I am still wearing my Winter parka.
The only thing that shows that it is Spring time are the amount of road work popping up all over the city. It took me good 40 min for 13 km through the city from one end to the other by car.
I went to a farm shop to get my asparagus - and other goodies! It was worth driving for 1 1/2 hours in total.
Recipe for a 20 cm baking dish:
Shortcrust pastry Readymade
400 g white asparagus, 60 g green asparagus
75 g defrosted peas
1 green onion, 5 stalks wild garlic
100 g cooked ham
6 slices Raclette cheese
2 eggs, 100 ml double cream, 50 g creme fraiche, 50 ml milk
Smoked paprika, chili salt, pepper, thyme, Herbes de Provence
Use baking release spray for the dish. Press the pastry in the dish and stab some holes in it with a fork.
Steam or boil the asparagus to 3/4 done. Chop ham and onion and put half of it with half of the asparagus and peas in the dish. Cover with the first few slices of Raclette cheese. Repeat.
Mix the eggs with the other stuff and season well. Pour over the last cheese layer.
Bake at 190 C for 35 to 45 min. If it gets too dark on top, cover with foil when the tart us still too wobbly in the middle.
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