Asparagus tart with gruyere, quark and chervil

Babiche Martens

Ingredients

1 sheet	Flaky pastry
4 Tbsp	Quark, or substitute with creme fraiche or half and half sour cream and cream cheese
50 g	Gruyere cheese, grated
20	Asparagus spears (Main)
1	Egg
2 Tbsp	Milk
2 Tbsp	Chervil

Directions

1. Preheat the oven to 220C. Oil or line a tray with baking paper then lay the pastry down.
2. 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.
3. Whisk the eggs and milk then brush the edges of the pastry. Bake for 20 minutes.
4. Before serving, scatter the fresh chervil leaves over the tart.