Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Puff pastry dough
Sauce
To bake
How it's done
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Puff pastry dough
Roll out the dough on a baking tray lined with baking paper. Cut off 8 strips (each approx. 1 cm wide) from one of the narrow ends. Brush the edges of the base with a little egg. Place 2 strips on the narrow ends of the dough. Carefully stretch 2 strips to match the length of the dough base, place along the edges, brush the dough strips with a little egg. Repeat these steps with the remaining strips of dough. Prick the dough base firmly with a fork.
To bake
Approx. 10 mins. on the bottom shelf of an oven preheated to 220°C, remove from the oven.
Sauce
Combine the quark with all the other ingredients up to and including the pepper. Pour two thirds of the mixture over the cooked pastry base. Top with the asparagus then the remaining sauce.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C, scatter the thyme on top.
| Serve with: | Green salad |
|---|---|
| Tip: | If there is any egg left over after brushing the pastry, use it up in the sauce. |
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