WITH asparagus plentiful and perfect this time of the year, why not place the tender tips in a pastry case and savour their sweetness.
A delicious impressive tart for this time of year – you can easily alternate the filling to suit the seasons
WHAT YOU NEED
1 tbsp olive oil
1 small onion, very finely chopped
1 ready cooked pastry case
200g pack of asparagus tips
2 eggs
150ml carton double cream
150ml milk
125g Gruyere cheese, grated
WHAT TO DO
Heat the oil in a small frying pan, add the onion and cook for five minutes or until soft and transparent. Transfer them to the pastry case and spread them out evenly on the base. Cook the asparagus in a pan of boiling salted water for about 2-3 minutes then refresh in cold water and drain well then arrange these in the tart case.
In a jug, mix together the eggs, cream and milk and season well with sea salt and freshly ground black pepper. (You can add a pinch of fresh herbs also if you wish) Sprinkle half the cheese over the asparagus then carefully pour over the mixture (there may be a little over).
Top with the remaining cheese, a pinch of black pepper and put in the oven at gas mark 4/180degC (170degC in a fan oven) and bake for about 15-20 minutes or until the top is golden and the mixture is beginning to cook. It may still be a little wobbly, it will continue cooking as it cools down. Leave to cool for about 10 minutes then release from the tin and serve either warm or cold. Delicious with a spoonful of chutney.
Fill it …
Keep the custard mixture the same (i.e eggs, cream, milk) and change the fillings to suit the seasons
• Autumn tart – fill with roasted butternut squash, thyme and Gruyere
• Summer tart – fill with green olives, artichokes and feta
• Spring tart – fill with fresh peas, mint and cooked ham and pecorino
• Winter tart – fill with leeks, bacon, rosemary and strong cheddar
