Asparagus and bacon tarte

Asparagus and bacon tarte


250 grams of flaky paste

Flour is needed to prevent paste from sticking up to the baking dish

1 egg, scrambled

2 teaspoons of olive oil

100 grams of bacon, thin slices

100 grams of Ricotta cheese

85 grams of Mascarpone cheese

Peel of a lemon 

2 tablespoons of chopped spring onions

2 tablespoons of chopped parsley

1 tablespoon of chopped mint

2 tablespoons of grated Parmesan cheese

Bunch of asparagus, stems ends cut off if necessary

Salt, pepper 

Preparation: oven is heated up to 200 degrees. The pastry plates are laid out in a baking dish that is slightly sprinkled with flour, adjusting the edges if necessary. The pastry is pierced with fork, spread with the scrambled egg and cooked for about 15 minutes. While the foundation of tarte is cooked, the oil is heated up in the frying pan where bacon is seared until it turns golden and crispy. In a dish, Ricotta, Mascarpone cheese, lemon peel, greeneries and half of Parmesan are mixed together, adding salt and pepper. When the foundation of tarte is ready, it is leveled off, if the pastry „is raised” and is covered with prepared cheese mixture. On the top, the seared bacon is placed and upon it asparagus are arranged. It is then poured over with olive oil and sprinkled with the remaining Parmesan. It is baked for another 20 minutes. It is served warm.