Lemon Scented Asparagus Egg Feldgieker Tart

By Meeta K. Wolff

Prep Time: 20 minutes

Total Time: 40 minutes

Serves: 4

Ingredients

  • 1 store-bought or homemade tarte flambée crust (alternatively use puff pastry
  • 200g natural quark
  • 100g thick sour cream
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Sea salt and freshly crushed pepper to taste
  • 500g green asparagus, washed and woody ends cut off
  • 2 tablespoon olive oil
  • 3-5 sprigs fresh thyme
  • 2 to 3 slices of Eichsfelder Feldgieker, cut into small cubes
  • 1 medium sized red onion, cut into slices
  • Zest of 1 lemon
  • 1 egg
  • Dried edible flowers (optional)

Method

  1. Roll out the dough on to a tart form, lined with some baking paper. Preheat the oven to 200 degrees C (please check the instructions on the packet of your crust). Mix together the quark, schmand, smoked paprika, dried thyme and season to taste. Set aside.
  2. Lay out the asparagus in a baking pan, add 1 tablespoon olive oil and the sprigs of thyme, mix and roast in the oven for approx. 15 minutes. Set aside.
  3. In the meantime, heat 1 tablespoon olive oil in a pan to medium heat. Add the onion slices and slowly sauté till golden and caramelized. Set aside.
  4. Put together your tart by spreading the quark-schmand mixture on the base of the crust. Spread the caramelized onions, then lay out the asparagus spears. Spread the Feldgieker sausage over the tart. Break the egg in the center of the tart and immediately place in the hot oven. Bake for approx. 15 to 20 minutes or until the egg has set and the sides of the crust are light golden.
  5. Take out of the oven and allow to cool for a few minutes, then sprinkle with the zest of lemon and if using some of the dried flowers. Enjoy warm or cold, with a salad and some olives.

Notes:

  • Not everyone will have access to the Feldgieker – if you cannot make a trip to Eichfeld and get your hands on this sensational sausage then use any spiced salami or even a chorizo instead.
  • The sour cream in this recipe needs to be fairly thick. If yours is thin and runny, place a cheesecloth into a sieve and allow to hang and drip for a few hours.

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