|3 plates||Leaves dough|
|100 g||Sour cream|
Asparagus tart with salmon tastes particularly aromatic with fresh asparagus. Peel the asparagus, cut off the end pieces and cut the asparagus into bite-sized pieces. Pour the asparagus into a saucepan and cover lightly with water. Season with salt and sugar and add a piece of butter. Put on a lid, bring the asparagus to the boil, reduce to medium heat and cook for 8 minutes. The asparagus should remain slightly firm to the bite. Preheat the oven to 200°. Place 3 sheets of dough next to each other on a lightly floured work surface and defrost in 10 minutes. Then lay the tiles on top of each other and roll them out so large that a tart shape with a diameter of 22 cm can be laid out with them. Place the leaves of dough in the tart tin and let the edges protrude slightly. Remove the asparagus from the asparagus broth and drain well in a sieve. The asparagus broth can be further used as a basis for an asparagus cream soup. Rinse salmon, dry with kitchen paper and cut into bite-sized cubes. For the icing, mix sour cream with eggs and season with white pepper, salt and dill, dried. Spread the asparagus and salmon on the leaves. Cover the asparagus tart with salmon evenly with the icing. Whisk an egg yolk with a little water and brush the edge of the leaves with the dough. Place the asparagus tart with salmon on the second rail from below in the preheated oven and bake at 200° for approx. 25 minutes.