for 4 person

Puff pastry dough

1	puff pastry dough, rolled into a rectangle
1	egg, beaten

Sauce

150 g	cream quark
100 g	grated Gruyère
1	egg
1 tbsp	thyme leaf
1 pinch	nutmeg
½ tsp	salt
a little	pepper
500 g	green asparagus, lower third peeled

To bake

1 tsp

thyme leaf

How it's done

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.

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