Asparagus and Parmesan Tart

Asparagus and Parmesan work very well together and this tart is sure to please all. Serve warm or cold with salad and some iced lemonade.

Asparagus and Parmesan Tart

(serves 6-8)

INGREDIENTS

For the pastry:-
140g plain flour
85g butter, cubed
85g cheddar (such as Montgomery), or other hard cheese, finely grated

For the filling:-
5 eggs
175ml milk (for a creamy tart use 100ml milk & 75ml single cream)
100g Parmesan, grated
300g asparagus, trimmed and cut in half lengthways

METHOD

1. Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.

2. Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the fridge for 20 minutes, then line the pastry case with baking paper, fill with beans and cook for 15 minutes. Remove the beans and paper and return the pastry case to the oven for 10 minutes.

3. Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set.