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Countryesque Kati
Asparagus tarts
Dutch asparagus tarts with puff pastry, almond shavings and balsamic vinegar
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Ingredients
Directions
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Boil the vinegar with the sugar in 30 minutes on low heat until syrup.
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Meanwhile, peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Cook the asparagus for 10 minutes in plenty of water. Drain and let cool.
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Preheat the oven to 200 ° C.
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Beat the eggs lightly. Add the crème fraîche, press the garlic above and whisk through. Season with salt and pepper.
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Place 4 slices of puff pastry on a baking tray covered with parchment paper. Halve the rest of the slices and stick them to the 4 whole slices into rectangles.
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Divide the asparagus over the puff pastry. Stretch the puff pastry a bit lengthwise and roll the sides up approx. 1 cm into cakes. Divide the egg mixture over it.
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Bake the tarts in approx. 20 minutes in the middle of the oven until golden brown.
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Roast the almond shavings in a frying pan without oil or butter. Allow to cool. Slice the parsley.
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Sprinkle each tartlet with 1 tbsp balsamic syrup and sprinkle with the almond shavings and parsley. Tasty with arugula. Bon appétit! .
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Nutrition
505Calories
Sodium13% DV315mg
Fat49% DV32g
Protein18% DV9g
Carbs15% DV44g
Fiber12% DV3g
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