Asparagus-goat cheese pie

Ingredients:

Potato dough:
1 dl Mummon muusi mashed potato powder
3 dl wheat flour or gluten-free flour
150 g room-temperature butter
3 tbsp water

Filling:
3 eggs
1 pack (250g) plain cream cheese
0.5 dl cream (e.g. heavy cream or cooking cream)
juice of half a lemon, squeezed
peel of half a lemon, grated
500 g green asparagus
200 g goat cheese
100g hard cheese grated e.g. Parmesan
salt
black pepper

Preparation:

First prepare the potato dough. Measure the dry ingredients into a bowl and pinch the room-temperature fat into them until a crumbly mixture forms. Add the water and mix until smooth. Let the dough rest in a cool place while you prepare the filling.

Add the eggs to the bowl and beat them slightly to break their structure. Add the cream cheese, lemon juice, lemon zest and cream to the eggs. Season with pepper and salt. Mix well.

Wash the asparagus well and cut off the tough ends. Peel the asparagus stalks slightly. Slice or crumble the goat cheese. Grate the hard cheese.

Assemble the tart: press the dough into the bottom and sides of a tart pan (diameter approx. 26-28cm) with floured hands. Pour the egg-cream-cream cheese mixture over the dough. Sprinkle the grated cheese over the mixture. Add the asparagus and goat cheese on top of the filling.

Bake in the oven at 200 degrees for about 30 minutes. Cover with foil if the surface browns too much.