Asparagus Tart
- 1 1/2 cups all purpose flour, plus extra for dusting
- 5 tablespoons butter
- 23 tablespoons iced water
- A bunch of asparagus spears
- 4 eggs
- 1 1/4 cups light cream
- 4 tablespoons Parmesan, finely grated
- A pinch of freshly grated nutmeg
- A few sprigs of thyme, leaves picked
- Salt and pepper
- Preheat the oven to 350 F.
- Sift the flour into a mixing bowl with a large pinch of salt.
- Crumble in the butter and rub into the flour to give crumb texture.
- Add the iced water, one tablespoon at a time - just enough to bring the mixture into a ball of dough with your hands.
- Dust the worktop and a rolling pin with flour.
- Roll the dough out thinly into a circle that is large enough to fill an 8-inch tart tin or dish.
- Carefully lift the dough circle into place and press it into the tin.
- Trim the edges with a knife.
- Prick the base all over with a fork, fill with baking beans and bake in the oven for 20 minutes.
- Snap off the hard parts at the end of the asparagus, and trim the ends with a knife to neaten.
- Wash the spears well and place in a pot of water that will hold them horizontally.
- Bring to the boil, simmer for a few minutes until half cooked and drain.
- Remove the tart from the oven, remove the baking beans and return the pastry to the oven for a further 5 minutes.
- Leave the pastry shell to one side while you prepare the filling.
- Beat the eggs in a mixing bowl.
- Stir in the cream and then the Parmesan until well combined.
- Season with salt, pepper and nutmeg.
- Dry the asparagus spears with paper towels.
- Arrange them in a fan in the bottom of the pastry shell, tips facing in.
- Carefully pour the egg mixture around the asparagus until the tart shell is almost full.
- Sprinkle the thyme leaves over the top.
- Bake in the oven for about 40 minutes, until golden.
- Serve the tart hot, cut into wedges, with a green salad.
flour, butter, water, eggs, light cream, parmesan, nutmeg, thyme, salt
Taken from www.cookstr.com/recipes/asparagus-tart (may not work)