Servings: 6

Time for preparing: 1 hour

INGREDIENTS:

shortbread dough (ready-made) 260 g

asparagus 260 g

goat cheese 200 g

Cherry tomatoes 4 pcs.

hazelnuts (optional) 30 g

onions (preferably red) 1 pc.

chicken eggs 2 pcs.

cream 10% 4 tablespoons

vegetable oil 1 tbsp.

salt taste

ground black pepper taste

PREPARATION:

Roll out the dough on a floured table and place in a mold with a diameter of about 25 cm. Form a side, prick the dough with a fork in several places.

Cover the dough with a piece of foil or parchment and sprinkle dry peas or beans on top. Place in an oven preheated to 190 ° C for 15 minutes. Remove foil and peas and bake for another 15 minutes.

Boil the asparagus in boiling water for 3 minutes. Cut into pieces. Chop the onion and fry in hot oil until soft. Place the asparagus, onion and chopped nuts on top of the dough.

Beat the crumbled cheese, eggs and cream with a mixer until smooth. Season with salt and pepper, pour over the asparagus. Cut the cherry in half, cut the skin crosswise. Place the cherry halves, round side up, on top of the pie.

Bake the pie in the oven for 15-20 minutes or until the cheese filling is done. Serve warm or cold.