Rustic tart of asparagus, fresh herbs, orange and goat's cheese with a crispy half-folded edge of dough.
Galette with Bettine goat's cheese
number of people
4 personspreparation time
55 minuteningredients
- 3 eggs
- 125g crème fraîche
- 200g Bettine natural slices
- 20g green herbs; mint, basil, dill, parsley
- 1 clove of garlic
- 1 orange
- 1 tbsp fennel seeds
- salt and pepper
- 250g green beans
- 3 spring onions
- 1 bunch green asparagus
- 250g garden peas, defrosted
- 1 roll of savoury pie dough
3 eggs
125g crème fraîche
200g Bettine natural slices
20g green herbs; mint, basil, dill, parsley
1 clove of garlic
1 orange
1 tbsp fennel seeds
salt and pepper
250g green beans
3 spring onions
1 bunch green asparagus
250g garden peas, defrosted
1 roll of savoury pie dough
kitchen equipment
Rated 4.5/5
based on 10 customer reviews
preparation
Preheat the oven to 200°C.
Mix the eggs with the crème fraîche and half of the Bettine slices.
Chop the green herbs and the garlic finely. Grate the zest of the orange. Add half of the herbs to the crème fraîche mixture with the orange rind and the fennel seeds. Season with salt and pepper.
Peel and slice the spring onions and cut into rings. Cut off the hard part of the green asparagus and cut the rest into 4 cm pieces. Mix the sliced vegetables with the garden peas.
Roll out the tartlet dough on a rimmed baking tray and divide the vegetables over it. Fold the dough back in and press firmly. Pour the egg mixture on top.
Bake the tart for 35 minutes until the egg mixture has set. After 20 minutes, add the remaining goat's cheese slices on top. Serve the galette warm.
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