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Asparagus & parmesan tart

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  • Prep: 15m
  • Cook: 15m
  • Serves: 4

This is a delicious savoury tart which makes the most of the short English asparagus season. It can, of course, be made whenever you can find fresh asparagus. Both cheddar and parmesan cheese are added to the egg filling for a lovely flavour profile.

Method

  1. Gently rub butter into the flour to form breadcrumbs. Add the water until all incorporated and forms a dough, but do not over mix. Bring it together into a ball.
  2. Wrap in clingfilm, or place in a polythene bag, and rest in the fridge for at least 30 minutes.
  3. Pre-heat the oven to 180C
  4. On a lightly floured surface, roll out the pastry into a circular shape and line the tin. Ensure it is pressed into the edges. Prick the base with a fork, cover the pastry with greaseproof paper and baking beans. Put the tart case on the baking tray and transfer to the pre-heated oven.
  5. Bake the case for 30 minutes. Once out of the oven, leave on the baking tray ready for filling.
  6. Snap the woody ends off each asparagus stalk, then steam for 5 minutes to half cook them.
  7. Chop the asparagus stalks into, approximately, 2 inch lengths and arrange in the pastry case.
  8. Beat together the eggs, cream, milk and both cheeses, season with salt and pepper and pour carefully over the asparagus.
  9. Bake for 30-40 minutes, until golden brown and the centre no longer wobbles.
  10. Once out of the oven, brush a little egg, from the filling mixture, to seal the pastry.
  11. Leave to cool a little. Best served warm.

Recipe and image: Marriage's Flour

Ingredients

All to be sourced organic where possible

  • PASTRY
  • 115g Marriage’s Golden Wholegrain Plain Flour
  • 60g Yeo Valley butter (cold and cut into cubes)
  • 3 tbs water (cold)
  • FILLING
  • 350g asparagus
  • 40g mature cheddar cheese (finely grated)
  • 20g parmesan cheese (finely grated)
  • 3 eggs (medium)
  • 200g double cream
  • 75g semi-skimmed milk
  • Salt and pepper to season
  • YOU’LL ALSO NEED
  • Mixing bowls
  • 19cm (3cm deep) fluted tart case with a loose base, greased and floured
  • Rolling pin
  • Baking tray
  • Greaseproof paper
  • Clingfilm or polythene bag
  • Baking beans (or rice/flour)

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