Asparagus and Hazelnut Tart with Polenta Crust
TM5 TM6

Asparagus and Hazelnut Tart with Polenta Crust

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
  • 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

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