Asparagus tart



  • 150 grams of wheat flour
  • 50 grams of whole wheat flour
  • 100 grams of butter
  • pinch of salt
  • 3-4 tablespoons of cold water


  • 1 bunch of asparagus, blanched
  • 2 eggs, lightly beaten
  • ¼ cup Greek yoghurt
  • 200 grams of cottage cheese
  • ¼ cup of grated parmesan
  • 1 spring onion, sliced
  • pinch of salt
  • freshly ground pepper
  1. Mix flours, sprinkle salt, add slices of butter and rub them into flour, finally add water and knead dough. Form ball and cool it down in a fridge about 30 minutes.
  2. Peel lower parts of asparagus, trim tough ends and steam them about 5 minutes.
  3. Mix eggs, yoghurt, cottage cheese, parmesan, spring onion, salt and pepper.
  4. Roll out dough, transfer to baking tray, form edges, pour in half of cheese & eggs mixture, arrange asparagus and pour them with remaining cheese & eggs.
  5. Bake in preheated oven about 30 -35 minutes, till top turns golden brown (180 C degrees).
  6. Serve with salad.