Asparagus and Cheese Tart
Just to make
the very most of the English asparagus during its
very short season, I cook it every which way, hence this very simple but
sublime tart.
Serves : 6
Ingredients:
12oz / 350g Asparagus
1½oz / 40g Cheddar Cheese, finely
grated
1 Level tbsp Freshly Grated Parmesan (Parmigiano Reggiano)
2 Large Eggs, beaten
284ml Carton Single Cream
Salt and Freshly Milled Black
Pepper
FOR THE PASTRY:
1oz / 25g Butter
1oz / 25g Lard
4oz / 110g Plain Flour
1oz / 25g Cheddar Cheese, finely
grated
A Pinch of Salt
Instructions:
1.
Pre-heat
the oven to Gas Mark 4 / 350°F / 180°C.
2.
Put the
baking sheet in the oven to heat up.
3.
First,
make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold
water to make a smooth dough – about a tablespoon.
4.
Then place
the dough in a plastic food bag to rest in the fridge for 20 minutes.
5.
After
that, roll it out and line the tin with it. Be careful to press the dough
firmly into the tin.
6.
Prick the
base all over with a fork, then pre-bake in the oven
for 20 minutes.
7.
After
that, paint the inside of it with a little of the beaten egg (from the filling
ingredients) and let it cook in the oven for a further 5 minutes.
8.
Meanwhile,
prepare the asparagus.
9.
Take each
stalk in both hands and bend and snap off the woody end, then arrange the
spears in a steamer and steam over
simmering water for 4 – 5 minutes (just to half-cook them).
10.
Then chop
the spears into 1½ inch / 4cm lengths and arrange them over the base of the
pre-baked pastry case.
11.
Next, beat
the eggs together with
the cream and grated Cheddar cheese and
season with salt and pepper, then pour this
mixture over the asparagus.
12.
Finally,
sprinkle the Parmesan
over the top.
1.
Place the
tart on the baking sheet in the oven and cook for 30 – 40 minutes – until the
centre feels firm and the filling is golden brown and puffy.
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