For a tart pan approximately 28 cm in diameter:
- Prepare the tart dough by kneading 160g of flour, 80g of butter, 0.8dl of water, and a pinch of salt.
- Let the dough rest for at least 30 minutes in the refrigerator.
- Blanch approximately 400g of wild asparagus for 5 minutes.
- Roll out the dough, spread with Chavroux-style goat cheese
- Arrange the well-drained asparagus
- Sprinkle with a generous handful of coarsely chopped pine nuts.
- Bake for 30 minutes at 180°C
To be enjoyed with a Johannisberg Ravanay or a Johannisberg Soleil d'Or Imesch
