Asparagus tart with olives and chilli sour cream

1.

Take the puff pastry out of the refrigerator and let it rest for about 10 minutes at room temperature. In the meantime, wash the asparagus and cut off the woody ends generously. Cover and cook in salted boiling water for about 5 minutes.

2.

Then lift it out, rinse in cold water and drain well.

3.

Clean the chilli, cut lengthways, remove the core if necessary, wash and cut into very thin rings. Rasp cheese. Mix the sour cream, chilli, cheese and eggs together. Season with salt and a little pepper.

4.

Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Unroll the puff pastry and place with the paper in a rectangular tart pan (approx. 24 x 32 cm) with a lifting base. Press the dough up on the edge or fold the edge of the dough inwards on the long side.

5.

Sprinkle the bottom with breadcrumbs.

6.

Place the asparagus and olives on the dough and put thePour on the sour cream. Bake in the hot oven for 18–20 minutes until the topping has hardened.