Asparagus and tarragon pie

Category: Bakery products
Kitchen: german
Asparagus and tarragon pie

Ingredients

for the test
whole grain spelled flour 120 g
butter 50 g
cottage cheese 60 g
eggs 1 PC
salt 0.1-1 tsp
for filling and filling
asparagus 250 g
cream 100 ml
cream fresh 1.5 tbsp. l
eggs 1 PC
tarragon bunch
parsley 2 twigs
Orange peel
salt
nutmeg
white pepper

Cooking method

  • Asparagus and tarragon pie Peel the asparagus, cut off the rough ends. For the dough, mix all the ingredients, roll the dough into a ball, wrap in plastic and place in the refrigerator for 2 hours.
  • Asparagus and tarragon piePour water into a saucepan, add salt, sugar, orange peel and bring to a boil. Put asparagus in water and cook for 5-10 minutes until tender. Remove the asparagus and cool.
  • Asparagus and tarragon pieWash and cut the greens.
  • Asparagus and tarragon pieIn a bowl, combine crème fraîche, cream, eggs, herbs, salt and spices.
  • Asparagus and tarragon pieCream-fresh (fr. Creme fraiche - fresh cream) is a French fermented milk product with a fat content of at least 30%, similar to sour cream. Very delicate and thick product. Does not form flakes when added to hot dishes. To make it, in a small jar, mix room temperature heavy cream with curdled milk or natural yogurt (250 g 33-35% cream and 2 tablespoons of yogurt). Leave the jar loosely with a lid, let it sit at room temperature for 24 hours, or until the cream thickens. Then stir, close the jar with a lid and transfer to the refrigerator. The cream will become even thicker in the refrigerator.
  • Asparagus and tarragon pieRoll out the dough and place in the prepared form. Spread the asparagus evenly on top.
  • Asparagus and tarragon piePour the filling over the asparagus.
  • Asparagus and tarragon pieBake in an oven preheated to 180 C for about 40 minutes, until golden brown, after a while you can cover it with foil on top so that the edges do not burn.
  • The cake is served warm.
  • Asparagus and tarragon pie
  • Asparagus and tarragon pie

The dish is designed for

~ 4-6 servings

Cooking program:

oven

lettohka ttt
Urrra, I am the first for such yummy !!!! Checkmark Pie Masterpiece !!!! ooooo, how can you see such beauty at night! The cake is just lovely!
ang-kay
You can laugh at me, but I have never eaten asparagus and tarragon. But everything looks sooooo delicious. Thanks for the beauty)
kristina1
Gala, Galina, what beautiful pictures, smart girl and the recipe is very tasty ..
Gala
Thank you girls for stopping by
Quote: ang-kay

You can laugh at me, but I have never eaten asparagus and tarragon.
Angela, we will not laugh, I also have not tried a lot of things. And tarragon is tarragon. At one time, everyone was very fond of it and grew up in their dachas, especially drinks on tarragon.
ang-kay
Quote: Gala
And tarragon is tarragon
Well, I know that. I haven't tried it. We must plant.
Rada-dms
Have you still got it? I’m late for breakfast today.
I would love to treat myself to such a wonderful pie! Asparagus is my unchanging love! Oh, to grow such!
Gala
Olya, already got it
Quote: Rada-dms

Asparagus is my unchanging love! Oh, to grow such!
I'm going to plant everything too
lu_estrada
Checkmark, thanks for another tasty treat! I used more than half of the almond flour in the dough, what kind of monster is Etragon-Tarragon, unknown to me or the local aborigines, and therefore a lot of parsley and silantro. Top covered with parmesan and grated cheese. Very tasty thank you!!!Asparagus and tarragon pie
Gala
Ludmila, thank you very much for such a wonderful report and colorful photo
Quote: lu_estrada

what kind of monster is etragon-tarragon, neither me nor the local aborigines know, and therefore there is a lot of parsley and silantro.
You got out of the situation well, but I don't know what a silantro is
....
I asked Yandex, it turns out I know

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