![Asparagus and Hazelnut Tart with Polenta Crust Asparagus and Hazelnut Tart with Polenta Crust](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/6138128f-e453-46f5-a969-083cd4b702cc/Derivates/f2e92c03-5f9b-4379-9c2e-4d820ea3afc0.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 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
or 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
- Nutrition
- per 1 slice
- Calories
- 1222 kJ / 294 kcal
- Protein
- 11 g
- Carbohydrates
- 17 g
- Fat
- 20 g
- Saturated Fat
- 5 g
- Sodium
- 880 mg
In Collections
Alternative recipes
Ricotta and Sun-Dried Tomato Cheesecake
2h 50 min
Goats Cheese and Caramelised Onion Quinoa Tart
1h 50 min
Polenta with Ratatouille
1 Std. 20 Min
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
1h 15 min
Breaded Celeriac with Herby Yoghurt Sauce
1h
Polenta with Ratatouille
1 Std. 20 Min
Lentil Moussaka
2 Std. 20 Min
Lemon, Mascarpone and Artichoke Tagliatelle
30 min
Butternut Squash, Sage and Hazelnut Tart
1h 10 min
Kale Meat(less) Balls
30 min
Aubergine Parmigiana - Parmigiana di melanzane
1h
Spinach, Tomato and Goat's Cheese Quiche
1h