Recipe. Rustic tart with asparagus, fresh goat’s cheese and pistachios

FOR 4 PEOPLE : 200 g of T65 wheat flour – 2 tbsp. tablespoons of sesame puree – 3 tbsp. tbsp cold water – ½ tsp. teaspoon of salt + 1 pinch – 1 bunch of green asparagus – 25 g of pistachios – 100 g of fresh goat’s cheese – 1 pinch of pepper – olive oil.

1 Mix the flour, sesame puree, cold water and half a teaspoon of salt in a salad bowl. Mix until you obtain a homogeneous paste. Wrap the dough and refrigerate for 30 minutes.

2 Preheat the oven to 200°C (th. 6-7).

3 Wash then cut the asparagus into pieces of approximately 5 cm. Coarsely chop the pistachios.

4 Roll out the dough to 1 cm thickness on a floured work surface. Spread it with goat cheese, leaving a wide edge.

5 Arrange the asparagus sections on top, then sprinkle with chopped pistachios. Season with salt and pepper, then fold the edges of the dough towards the center. If it breaks, pinch it to close the holes.

6 Pour in 1 drizzle of olive oil. Place the tart on a baking tray lined with parchment paper and bake for 30 minutes. Serve warm or at room temperature.