Asparagus tart with almond crust and basil pesto
This asparagus tart combines tender white asparagus, aromatic basil, and a delicately nutty almond base to create a wonderfully fresh spring dish. Whether served warm as a light main course or as a special appetizer, this tart is a real eye-catcher on any table.
Ingredients for 2 servings
For the floor
60 g ground blanched almonds
30 g white LC almond flour
25 g freshly grated Parmesan cheese
1 egg size M, 40 g soft butter
Salt, black pepper from the mill
For the casting
125 g crème fraîche
1 egg size M
½ portion basil pesto (alternatively chopped parsley)
Salt, black pepper from the mill
Besides that
400 g asparagus tips (cleaned 300 g)
Basil leaves for sprinkling
How to prepare
For the base, combine all ingredients in a bowl and mix with a hand mixer. Knead the initially crumbly mixture into a dough with your hands. Shape into a rectangular block (this will make it easier to roll out later), wrap in cling film, and let it rest in the refrigerator for 30 minutes.
Meanwhile, combine the ingredients for the topping with a whisk or hand blender. Peel and wash the asparagus tips, and pre-cook them over steam for 4 minutes. Rinse with cold water and drain.
Preheat the oven to 200°C (top/bottom heat). Prepare a rectangular ovenproof dish (15 x 20 cm).
Roll out the dough into a rectangle slightly larger than the pan: approximately 20 x 25 cm. Line the pan with baking paper, press the dough into the pan, and form a rim. Pre-bake the base in the oven for 15 minutes.
Remove the dish from the oven, pour the glaze over it, and smooth it evenly. Arrange the asparagus tips on top of the glaze and bake the tart for another 15–20 minutes, until the glaze is set and the surface is golden yellow. If the tart is browning too quickly, loosely cover with aluminum foil after about 10 minutes.
Sprinkle the tart with basil leaves and serve hot. Serve with a simple green salad.
← vorheriger Post: Stuffed herb pancakes with asparagus, mushrooms and rosemary
The recipe is from the book:
Bettina Matthaei
Easy. Surprising. Low carb.
Price 29.95 €
ISBN 978-3-95453-112-7
Becker Joest Volk Publishing
Bettina Matthaei's new book offers a small revolution: delicious low-carb breads and popular side dishes like dumplings, gnocchi, and fried potatoes – now in a delicious, low-carb version. Thanks to separate recipes, main courses and side dishes can be flexibly combined.
