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
Asparagus tart
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.
(Pre-)heat cooking space to 200 °C with PizzaPlus
Preheating completed. Insert cookware.
PizzaPlus 200 °C for 30 Mins
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.
Tips
In place of Parma ham, use sun-dried tomatoes in oil.
Additional information
Created on
05/05/2026