I have never been a person to entertain many guests before; when I was at my parents we didn’t have enough room for throwing large parties (or small ones) and when I had my own place this wasn’t a question anymore. Nevertheless I always found it quite exhausting to prepare meals and tidy everything up afterwards. Don’t get me wrong, I’m not antisocial and I love having people around, but I always feel a bit reserved when someone gets into my private space. That’s why I wouldn’t want to live in a shared flat from the beginning.
I know that this feeling is still in me, but having a larger space and enough room for everybody (the old place was a bit crammed after all) makes it much easier to entertain guests. My grandmother has been over a few times already (she lives upstairs) and my parents come over sometimes, so I am actually getting used to this. Why am I writing this? We are having my parents’ friends (and my parents) over for drinks and something to eat tonight to thank them for letting us stay in their house over the past five months (for free!). There is thank God not much cooking involved and my mother is helping me, so it’s an easy start. I wanted to make something easy and delicious, and came up with an old favourite:
- 4 eggs
- 6 tbsp. of sour cream
- 1 tbsp. of fresh thyme
- 2-3 green onions
- 3 tbsp. of cream cheese
- Soft goat cheese
- Green asparagus
- Puff pastry
- Salt and pepper
- Beans, nuts or rice as weight
Preheat the oven to 200°C. Roll the puff pastry on a baking sheet prepared with baking paper and with a knife incise a brim. Dent the brim with the prongs of a fork.
Prepare the area inside the brim with baking paper and weight it down with some beans, nuts or rice or other baking weights, so that the brim will rise but the area inside won’t and you have a nice vessel for the filling in the end.
Put the dough in the oven for about 10-12 minutes until the brim is slightly browned.
In the meantime, cut the green onions into small slices and prepare the asparagus by peeling the lower half of the stems. Mix eggs, cream cheese, sour cream, salt and pepper, thyme and green onions and whisk everything.
When the dough is done, remove the baking weights and fill in the egg mixture. Drape the asparagus on the mixture and add flakes of soft goat cheese.
Now bake everything again for 15-20 minutes at 200°C until the tarte is golden-brown. If you like, spread coarse sea salt or ham cubes over the tarte before you bake it.
I’m a huge lover of green asparagus and above all goat cheese, so a mixture of those two ingredients is pure heaven for me. This is actually the second time I have made this tarte, and it was quite popular the last time I made it, so I didn’t need to think twice this time. A glass of white wine and you’re ready to go. Hope you are inspired!