Asparagus tart

1 pre-prepared round puff pastry

(approx. 32 cm Ø)

500 g green asparagus

lower third peeled, in pieces approximately 3 cm in size

250 ml single cream

2 eggs

100 g Gruyère cheese

grated

some ground nutmeg

½ tsp salt

some pepper

100 g cured ham

(e.g. Parma), shredded

Preheat the cooking space with PizzaPlus to 200 °C. Unroll the puff pastry and place it in the prepared tin, and prick it evenly with a fork. Arrange the asparagus evenly on the base. Mix the single cream and all ingredients up to and including the pepper, then pour over the asparagus. Spread the cured ham evenly on top. Place the tin on the wire shelf in the preheated cooking space and bake for approximately 30 minutes. Remove and let cool slightly before serving.

PizzaPlus (200 °C)

Preheating completed. Insert cookware.

PizzaPlus 200 °C durante 30 Min.

Preheat the cooking space with hot air to 200 °C. Unroll the puff pastry and place it in the prepared tin, and prick it evenly with a fork. Arrange the asparagus evenly on the base. Mix the single cream and all ingredients up to and including the pepper, then pour over the asparagus. Spread the cured ham evenly on top. Place the tin on the wire shelf in the preheated cooking space and bake for approximately 30 minutes. Remove and let cool slightly before serving.