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Asparagus, tomato tart with wild garlic

Method


Preheat the oven to 175 C.

For the filling: Add all ingredients to the food processor and mix to create a smooth and creamy filling.

For the base: Mix the linseed flour with the water until all lumps have disappeared, set aside. Add all dry ingredients to a large bowl and mix well. Now add the oil, almond milk, and linseed flour mixture. Knead into a smooth dough and roll out as thin as possible. Grease the tart mold with a little oil and place the dough in the form and press down. Remove the overhanging dough with a scissor or knife. Poke a few holes with a fork across the bottom. Bake at 175 ° C for 15 minutes and then remove from the oven.

In the meantime clean the asparagus and simmer for about 5 - 8 min. until al-dente. Pour the filling mixture over the base and top with asparagus and tomatoes. Drizzle with a little olive oil and sprinkle with sea salt. Bake for another 30 - 40 min. (until the bottom is crispy). Let the tart cool and serve with fresh wild garlic.

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Rapunzel Products


600675 Linseed flour
201730 Almond flour
204150 Cashew kernels, HAND IN HAND
703455 Chickpeas canned
1204150 Dried tomatoes in olive oil
1000695 Olive oil extra virgin
1201060 Yeast flakes
1203270 Crema di Aglio, garlic paste
1200135 Atlantic sea salt fine
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