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
Tart
To bake
How it's done
Tart
Carefully unfold the pastry sheets, brush with a little butter, stack the sheets on top of each other, place on a baking tray lined with baking paper. Mix the cream cheese and water, spread on top of the dough, leaving a border of approx. 4 cm all the way around. Place the asparagus diagonally on top, fold the edges in a little. Brush the asparagus and the edges of the tart with the remainder of the butter, salt the asparagus.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, drizzle the hot tart with honey.
| Serve with: | Salad |
|---|---|
| Tip: | Replace the green asparagus with thin green asparagus. These won’t need to be halved lengthwise. |
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