- sheet of daskararre puff irin kek - 1 Kwai
- Cuku Gruyer - 150 Grams
- Asparagus - 450 Grams
- lemun tsami, kwasfa - 1 yanki
- ruwan 'ya'yan lemun tsami - 1 st. a spoonful
- man zaitun - 2 abubuwa. spoons
- Salt da barkono - Don dandana
1. Defrost da puff irin kek. Yi la'akari da tanda zuwa digiri 200. A kan gurasar da aka yi da ruwa a cikin gilashi a cikin gwanin kwalliya mai auna mita 25x40 cm. Sanya da kullu a kan abincin burodi. Tare da wuka mai maƙarƙashiya, komawa kimanin 2.5 cm tare da gefuna, yi alama da madaidaicin. Yin amfani da cokali, yayyafa kullu a kan iyakokin da ke kan iyakoki na 2.5 cm. Wannan wajibi ne don samar da raguwa a gefuna da kullu. 2. Gasa a cikin tanda a kan takardar burodi, a haɗe da takarda, har sai launin ruwan kasa, kimanin minti 15. Cire kullu daga tanda kuma yayyafa da cuku cuku Gruyer. Yanke ƙarshen bishiyar asparagus don haka ya dace da nisa daga madaidaicin gwangwani a cikin girman. 3. Saka bishiyar bishiyar bishiyar asparagus a daya Layer akan kullu a kan cuku. Mix lemon ruwan 'ya'yan itace, lemon zest da man zaitun a cikin karamin tasa. Yin amfani da goga, maiko da bishiyar asparagus tare da cakuda sakamakon, gishiri da barkono. 4. Gasa tart har sai an shirya bishiyar asparagus, daga 20 zuwa 25 da minti.
Ayyuka: 8-10