- 100 g Küchenmeister Spelt Flour T630
- 100 g Küchenmeister Whole-Grain Spelt Flour
- 100 g cold butter
- 1 tsp. fresh thyme
- 1 tsp. pepper
- Pinch of salt
- 60 ml ice water
- 300 g potatoes
- 500 g green asparagus
- 150 ml heavy cream
- 100 g crème fraiche
- 3 eggs
- 100 g freshly grated cheese e.g. Gruyère
- 2 tbsp. fresh chopped wild garlic
- 1 tbsp. ground nutmeg
- 1 tbsp. fresh thyme
For the crust:
Cut the butter into small pieces and mix with the flour, thyme and pepper until it resembles breadcrumbs. Add the water and work together until the dough forms a ball. Gently flatten the dough into a disk, before wrapping it in cling film and refrigerating for ca. 30 minutes.
Grease a pie form that has a removable bottom (ca. 28 cm diameter). Roll out the dough on a lightly floured surface. Carefully place the dough into the pie form, pressing the bottom and sides to create an edge. Chill the dough for another 15 minutes.
Preheat the oven to 180°C. Line the pastry crust with parchment paper, or aluminum foil, and fill with rice or dried beans. Blind bake the pastry crust for ca. 15 minutes. Take the pastry crust out of the oven and remove the beans/rice and parchment paper.
Increase the oven temperature (conventional 200°C / convection 180°C).
For the filling:
Wash and steam the potatoes for approximately 30 minutes, or until tender. Peel the lower third of the asparagus, and slice the stalks into ca. 3 cm long pieces. Blanch the asparagus in boiling salted water for ca. 2-3 minutes. Refresh the asparagus with cold water and drain excess water.
Peel the now soft potatoes and press through a potato cutter, or mash with a potato masher, and allow cooling. Now mix the cream with the crème fraîche, eggs, cheese, nutmeg, thyme and wild garlic. Fold in the potatoes and asparagus. Pour the filling into the tart base and spread evenly. Bake the tart for ca. 40 minutes, or until golden brown.