Buy all ingredients right below the recipe
Ingredients
- 120 g butter (melted)
- 500 g all-purpose flour
- 250 g cream
- 60 ml olive oil
- 120 ml milk
- 250 ml water
- 5 eggs
- 100 g Gruyère cheese
- 500 g white asparagus
- 150 g cherry tomatoes
Instructions
- 1For the basic filo pastry recipe, mix flour with salt and oil. Add water and knead the dough. Knead the dough for at least 15 minutes until it is nice and soft. (kitchen robot).
- 2Form the dough into a ball, brush with oil, cover, and let rest for about 30 minutes.
- 3Divide the dough into 4 equally sized balls. Dust the kitchen counter with flour and roll out the dough balls as thinly as possible.
- 4Line a baking dish with parchment paper (this step is optional but will make it easier to remove the tart after baking). Place 2-3 sheets of filo pastry diagonally to cover the baking dish (irregular lines are fine, the dough will be covered). Brush this layer of filo pastry with melted butter. Repeat with layers of filo pastry and butter until all sheets are used.
- 5Whisk cream, milk, eggs, cheese, salt, and pepper. Pour the mixture into the filo-lined mold. Carefully insert the asparagus stalks. Gently fold over any extra pointed ends of filo dough that are sticking out and brush the crust edge all around with butter. Add sliced cherry tomatoes to the tart.
- 6Bake at 350 degrees for 45 to 50 minutes, or until the dough is golden brown and puffed. Then let cool for 10 minutes.
