Asparagus and Hazelnut Tart with Polenta Crust

Name: Asparagus and Hazelnut Tart with Polenta Crust
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 slices
Ingredients: 50 g hazelnuts; 80 g Parmesan cheese; 30 g shallots; 5 garlic cloves; 20 g extra virgin olive oil; 130 g polenta; 630 g water; ½ vegetable stock cube (for 0.5 l); 2 tsp fine sea salt; ¼ tsp ground black pepper; 1 medium egg; 250 g asparagus; 3 sprigs fresh thyme

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Schwierigkeitsgrad einfach

Arbeitszeit 25 Min

Gesamtzeit 1 Std. 35 Min

Portionen 6 slices

Zutaten

50 g hazelnuts
80 g Parmesan cheese, cut in pieces (2 cm)
30 g shallots, halved
5 garlic cloves, 2 peeled, 3 unpeeled
20 g extra virgin olive oil, plus 1 Tbsp for brushing and extra for greasing and drizzling
130 g polenta
630 g water
½ vegetable stock cube (for 0.5 l), crumbled
oder ½ tsp vegetable stock paste, homemade
2 tsp fine sea salt
¼ tsp ground black pepper, plus 2 pinches
1 medium egg
250 g asparagus, woody ends removed, thick stalks halved
3 sprigs fresh thyme, leaves only

Nährwerte: pro 1 slice
Brennwert: 1222 kJ / 294 kcal
Eiweiß: 11 g
Kohlenhydrate: 17 g
Fett: 20 g
gesättigte Fettsäuren: 5 g
Natrium: 880 mg