Asparagus Tart with Wild Garlic Dip

Defrost the dough. Rinse asparagus spears, remove peel from lower third, cut ends into small pieces. Cook in 1 liter of boiling hot salted water with butter and a little bit of sugar in 6-8 minutes until al dente, rinse, drain, rinse wild garlic and chop finely. Stir a third of it with cheese, 250 g whipped cream, 200 g curd cheese and eggs, season with salt, pepper and nutmeg.

Heat electric stove to 175 degrees. Grease 4 small tart molds (a 16 cm ø) or grease pan of the oven. Loosely spread with dough so that it wrinkles at the edges. Important: prepare dough quickly, it dries out quickly.

Spread asparagus spears evenly on the dough. Pour cheese mixture on top. Bake in the oven at 175 degrees (gas: level 2) for about 20 min. After 10 minutes, cover with parchment paper.

Mix remaining curd cheese with remaining whipped cream and remaining wild garlic until smooth, season with salt, pepper and juice of one lemon. Serve with the tartes.

Tip: Instead of yufka dough you can also use strudel or puff pastry (very fat).

Our tip: It is best to use fresh herbs for a particularly good aroma!

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