KEY POINTS:
Serves 4-6
1 sheet of flaky pastry
4 Tbs quark or substitute with creme fraiche or half and half sour cream and cream cheese
50g gruyere, grated
16-20 asparagus, depending on size, trimmed
Salt and freshly ground black pepper
1 egg
2 Tbs milk
2 Tbs chervil leaves
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. 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.