Asparagus and Curd Cheese Tart

For the shortcrust pastry, knead flour, cubed butter, poppy seeds, salt and egg in a food processor (dough hook) or quickly by hand until smooth.

Wrap dough in plastic wrap and refrigerate for 45 minutes.

Roll out dough on a lightly floured work surface to 2-3 mm thick and slightly larger than a tart pan. Place dough in the mould, press down gently and trim off the excess. Prick several times with a fork and refrigerate for 30 minutes.

Preheat oven to 160 °C (320 °F) convection oven. Cover cooled dough with baking paper, spread legumes on top and blind bake dough in a preheated oven for 15-20 minutes.

Peel the lower third of the asparagus, and cut away the woody lower end generously. Cut asparagus in half lengthwise, depending on thickness, and trim to tart size.

Remove baking paper and legumes. Bake dough for another 5 minutes so that it turns golden brown.

Meanwhile, whisk together yolks, curd, crème fraîche, mustard, salt and pepper in a bowl.

Finely grate mountain cheese, add most of the mountain cheese to the mixture and pour the mixture into the mould. Carefully place asparagus on top.

Sprinkle with remaining cheese and bake in preheated oven at 160 °C convection oven for 20-25 minutes, until golden brown and crisp.

Let cool in the pan for 30 minutes. Cut into pieces and serve.