Tarta cu sparanghel si mazare / Pea asparagus quiche

O tarta sarata super gustoasa si fresh, de primavara, in ton cu vremea superba de afara :) Tarta sau quiche cu sparanghel si mazare, numai buna de luat la pachet in parc si merge perfect cu salata de rosii :)

Aluat:

• 300g faina
• 125g unt
• 2-3 lg apa rece
• 1 ou

Umplutura:

• 1 legatura de sparanghel
• 150g mazare
• 4 oua
• 200ml smantana lichida*
• 100g branza (cas+Cheddar)

Pentru aluat amestecam bine untul taiat cubulete la temperatura camerei, faina, apa rece si un ou pana obtinem un aluat faramicios pe care il modelam intr-o bila. O invelim in folie si o introducem in frigider 15 min. Taiem sparanghelul bucatele de cam 3-4 cm si il fierbem la aburi 5 minute.

• 

• 

• 

• 

• 

• 

Ungem cu unt si tapetam cu hartie de copt o forma pentru tarta (28cm diametru). Intindem aluatul uniform in ea, il intepam putin cu furculita, punem o bucata de hartie de copt, boabe de orez (fasole, naut etc sau bile ceramice pentru copt) si il coacem 20 min in cuptorul preincalzit la 170C.

• 

• 

• 

• 

• 

• 

Scoatem crusta din cuptor, inlaturam hartia de copt si orezul si asezam compozitia: mazarea, sparanghelul, branza Cheddar data pe razatoare. Turnam deasupra ouale batute amestecate cu smantana dulce si mai coacem tarta inca 40 de min. Se serveste calduta sau rece :)  Pofta mare!

• 

• 

• 

*Smantana lichida fara caragenan am gasit pana acum doar aceste 3 sortimente: Laptaria cu Caimac, Sanlacta, Artesana si Ken Nata (cu 35% sau 38% grasime, se cumpara doar online). Daca ati mai descoperit vreun alt brand, dati-mi de stire :)

• 

• 

• 

• 

VERSION

A super tasty and fresh quiche, just perfect for springtime and the lovely weather outside :) Asparagus pea quiche, great for taking with you in the park, along with a tomato salad :)

Crust:

• 300 g flour
• 125 g butter
• 2-3 tbsp cold water
• 1 egg

Filling:

• 1 bunch of asparagus
• 150 g peas
• 4 eggs
• 200 ml heavy cream
• 100 g grated cheese (Cheddar)

For the crust crumble the ingredients using your fingers until a ball of dough forms. Wrap in clingfilm and place in the fridge for 15 min. Chop the asparagus into 3-4 cm pieces and steam for 5 min.

Grease with butter and line with baking paper a round tart pan (28 cm diameter). Press the dough onto the pan, poke it with a fork, place a round circle of baking paper and some beans on top. Bake in the preheated oven at 170 C for 20 min.

Take the pan out of the oven, remove the baking paper and beans and place the filling in this order: asparagus pieces, peas, grated cheese. Pour the eggs whisked with the heavy cream on top and bake for 40 more min. Serve warm or cold :) Enjoy!