Asparagus & Herb Tart

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11 Ingredients

Number of servings

250grams ready-made shortcrust pastry
3 eggs, 1 lightly beaten, for egg wash
350grams bunch of fresh asparagus, woody ends trimmed
1tablespoons olive oil
1 bunch spring onions, finely chopped
1 handful fresh mint leaves, finely chopped
1 pinch salt
1 pinch freshly ground black pepper
125grams Cheddar cheese, grated
3/4 cup double cream
1 pinch freshly grated nutmeg

Method

Step 1 of 3

Preheat the oven to 200°C. Roll out the pastry on a floured work surface, and use to line the tart tin. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven for 15-20 minutes until the edges are golden. Remove the beans and paper, and use a little of the egg wash to brush the bottom of the shell. Return to the oven for 2-3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 180°C.

Step 2 of 3

Meanwhile, blanch the asparagus in a large pan of boiling salted water for 3-4 minutes until “al dente”. Drain, and quickly refresh in cold water; drain again. Heat the oil in a small frying pan over a low heat. Add the spring onions, and sweat gently for a couple of minutes. Remove from the pan with a slotted spoon, and scatter over the bottom of the pastry shell. Neatly arrange the asparagus on top.

Step 3 of 3

Scatter over the mint, and season well with salt and black pepper. Sprinkle the cheese evenly over the top. Mix together the cream and the 2 eggs, and stir in the nutmeg. Carefully pour the cream mixture over the tart filling, and bake in the oven for 30-40 minutes until set, puffed, and golden. Leave in the tin for at least 10 minutes before releasing from the tin. Serve with a tomato salad.