Asparagus Chorizo ​​Tart

1.

Coarsely grate cheese. Knead the flour, butter in pieces, 50 g cheese, 1 egg and 1/2 teaspoon salt first with the dough hook of the hand mixer, then briefly with your hands to form a smooth shortcrust pastry. Grease a tart pan (20 cm Ø) with a removable base and dust with flour. Cut open the freezer bag, dust lightly with flour and roll out the dough in a round shape (approx. 30 cm in diameter). Line the mold with the dough, prick the dough base several times with a fork and refrigerate the mold for about 30 minutes

2.

Cut the sausage into cubes. Heat the oil in a pan and fry the sausage for about 4 minutes, turning. Wash the asparagus, break off the woody ends. Cook the asparagus in boiling salted water for about 3 minutes. Take out and soak in ice-cold water

3.

Tart in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) approx Pre-bake for 15 minutes. Wash the thyme, shake dry, strip the leaves off the stalks except for a garnish. Mix the cream and 3 eggs until smooth. Stir in the rest of the cheese. Season with thyme, salt, pepper and paprika. Pat the asparagus dry and spread on the pre-baked base. Sprinkle with sausage and pour the glaze over everything evenly. Bake on the lower rack at the same temperature for about 35 minutes

4.

Let the finished tart cool on a cake rack for 5–10 minutes and cut into pieces. Garnish with thyme

5.

Preparation time approx. 1 hour 20 minutes. Waiting time approx. 20 minutes