Asparagus and Hazelnut Tart with Polenta Crust

Name: Asparagus and Hazelnut Tart with Polenta Crust
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 slices
Ingredients: 50 g hazelnuts; 80 g Parmesan cheese; 30 g shallots; 5 garlic cloves; 20 g extra virgin olive oil; 130 g polenta; 630 g water; ½ vegetable stock cube (for 0.5 l); 2 tsp fine sea salt; ¼ tsp ground black pepper; 1 medium egg; 250 g asparagus; 3 sprigs fresh thyme

4.1 42 rating

Przygotowanie 25 min

Czas całkowity 1 godz. 35 min

6 slices

Składniki

hazelnuts
50 g
Parmesan cheese cut in pieces (2 cm)
80 g
shallots halved
30 g
garlic cloves 2 peeled, 3 unpeeled
5
extra virgin olive oil plus 1 Tbsp for brushing and extra for greasing and drizzling
20 g
polenta
130 g
water
630 g
vegetable stock cube (for 0.5 l) crumbled
½
½ tsp vegetable stock paste, homemade
fine sea salt
2 tsp
ground black pepper plus 2 pinches
¼ tsp
medium egg
1
asparagus woody ends removed, thick stalks halved
250 g
fresh thyme leaves only
3 sprigs