Asparagus tart

Asparagus tart

we need:

- pack of puff pastry
- 500 g asparagus
- 2 eggs
- reduced fat white cottage cheese
- 2 tablespoons reduced fat greek plain yogurt
- salt, pepper
- herbs


Remove puff pastry from the refrigerator  or from the freezer before cooking.
Leave it for a long time at room temperature - taken directly from the refrigerator is highly ductile and brittle.
Place it in cake/tart form, puncture the bottom with a fork and bake at 200 degrees until it is golden brown.

Meanwhile, prepare the stuffing.
Cut the asparagus tips off.
Peel the white asparagus, green no.
Cut into smaller pieces and thrown into the boiling, salted water (so they will cook faster).
When they are soft drain off and cool down.

Throw into a bowl of cottage cheese, mash with a fork and add the yogurt and spices.
Beat in two whole eggs and mix.

On the bottom we put cheese curd and arrange the asparagus pieces.

Cherry tomatoes and other vegetables can also be added.