Asparagus tart

Method

1. Preheat the oven to 190°C/gas 5.

2. Roll the pastry on a lightly floured surface to a square shape with 30cm square. Use the pastry to line a buttered 25cm loose-based flan tin. Leave the excess pastry to hang over the edge and chill for 30 minutes.

3. Remove from the fridge and line the base of the pastry with baking parchment and fill with baking beans. Place on a baking sheet and bake blind for 20 minutes. Remove the flour and baking parchment and return to the oven for another 5 minutes to cook the base.

4. Trim the pastry around the edges and reduce the oven temperature to 160°C/gas 3.

5. For the filling, beat the eggs and shallot together with the créme frâiche and season well with salt and freshly ground pepper. Fold in the parsley and half the Gruyere and spoon the mixture onto the base of the tart. Top with the asparagus and cover with the remaining Gruyere.

6. Bake in the oven for a further 30 minutes until set. Serve warm or cold.

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Ingredients

400g short crust pastry, ready-made
10g Butter
4 eggs plus 1 yolk
1 shallot, finely chopped
400ml crème fraîche
salt and fresh ground black pepper
2 tbsp Parsley, chopped
100g Gruyère, grated
400g Asparagus, blanched and cooled

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