Asparagus has such a short season. Make the most of it with this delicious creamy tart.
Preparation: 5 mins
Chill: 20 mins
Cooking time: 1 hr 10 mins
Serves: 4-6
Ingredients
Pastry
225g plain flour, plus extra to dust
Salt and white pepper
120g cold butter, plus extra to grease
1 egg yolk
(If time is tight you can use 250g ready-made shortcrust pastry)
Filling
300g asparagus
284ml carton double cream
2 eggs, beaten.
50g tasty cheddar
Method
If you’re not using ready made pastry you’ll need to make the dough.
Sift the flour and a good pinch of salt in a large bowl. Grate the butter into the bowl.
Rub the butter into the flour with your fingertips until the mixture resembles rough breadcrumbs (or use the pulse function on a food processor if you have one).
Mix in the egg yolk and bring the mix together into a dough. If it’s too crumbly to form into a ball, add a little cold water. Don’t let the dough get too wet, or it will shrink in the oven.
Wrap the dough and chill it in the fridge for 20 minutes to make it easier to work.
Grease a round, 22cm-diameter tart tin.
Heat the oven to 200C /180C fan / gas 6. Remove the dough from the fridge and roll it into a circle on a lightly floured surface until large enough to line the tin, then carefully lift it into the tin, and press the pastry into the sides. Trim the excess, and prick the base with a fork, then line with baking paper and fill with baking beans, or rice.
Bake for 15 minutes, until lightly golden, then carefully remove the paper and baking beans. Return the tart base to the oven for five minutes.
Snap the woody bits from the base of the asparagus, then steam the spears for a few minutes, but leave al dente because they will cook more in the oven.
Chop the asparagus into 1.5cm lengths and set the pretty tops aside for later. Place half the chopped stalks into a food processor and blitz to a puree.
Pour the double cream into a jug, then beat in the eggs. Mix in the asparagus puree and grated cheese then season well with salt and white pepper.
Arrange the remaining asparagus pieces, including the tops, on the base of the pastry, then pour the egg mixture over the top to fill the case.
Bake for about 35-40 minutes, until set and golden on top, but it should wobble a little in the middle. Leave to cool, then serve.
