Asparagus tart with gruyere, quark and chervil
Photo by Babiche Martens
- Preheat the oven to 220C. Oil or line a tray with baking paper then lay the pastry down.
- Spread the pastry with either the quark or substitute. Cover with the grated gruyere and season with salt and freshly ground pepper. Arrange the asparagus in a row leaving a 5cm edge on all sides.
- Whisk the eggs and milk then brush the edges of the pastry. Bake for 20 minutes.
- Before serving, scatter the fresh chervil leaves over the tart.