- flour - 1 cup
- Wheat Flour - 3/4 Cups
- baking powder - 1 teaspoon
- salt - 1 pinch
- pepper - 1 pinch
- of chilled butter - 6 st. spoons
- of ice water - 8 st. spoons
- asparagus - 450 Grams (filling)
- eggs - 3 Pieces (stuffing)
- skim milk - 1 cup (filling)
- cream - 1/3 Cups (stuffing)
- lemon juice - 1 st. spoon (filling)
- lemon peel - 1 st. spoon (filling)
- salt - 1 Pinch (stuffing)
- Parmesan cheese - 2/3 Cups (filling)
- basil leaves - To taste (for sprinkling)
1. Preheat the oven to 220 degrees. Sprinkle with a culinary spray frying pan with a diameter of 25 cm and leave to the side. In a large bowl, mix the flour, baking powder, salt and pepper. Add the diced oil and mix with a dough knife or two knives to the consistency of crumbs. Add ice water and mix. 2. On a lightly sprinkled surface with a rolling pin, roll out the dough to a diameter of 36 cm. Put it in a frying pan, press the bottom and sides to the surface of the frying pan, cut off excess. Bake for 15 minutes until browned. Set aside. 3. In another frying pan with a diameter of 25 cm, bring the water 2.5 cm to a boil. Add the asparagus and cook for 5 minutes. Remove the asparagus from the frying pan, rinse it and allow it to cool slightly. When the asparagus cools, cut it into pieces 12 cm long. Set aside. 4. Prepare the filling by whipping eggs, milk, sour cream, lemon juice, lemon zest and salt. 5. Lay the asparagus over the crust of the tart, simulating the spokes on the wheel of the bicycle (see photo). Gently pour the egg mixture on the asparagus. Sprinkle the top with grated Parmesan cheese and basil leaves. Bake for 20-25 minutes. Allow to stand before serving.
Servings: 8-10