Asparagus and herb tart

Special equipment • 12 x 7in (30 x 18cm)

loose-bottomed fluted rectangular tart

pan • pie weights or dry beans

SERVES 6–8

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

12oz (350g) bunch of fresh asparagus, woody ends trimmed

1 tbsp olive oil

1 bunch of scallions, finely chopped

handful of fresh mint leaves, finely chopped

sea salt and freshly ground black pepper

1 cup shredded Cheddar cheese

1 cup heavy whipping cream

pinch of freshly grated nutmeg

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights. Bake 15–20 minutes until the edges are golden. Remove the weights 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 350°F (180°C).

2 Meanwhile, blanch the asparagus in a large saucepan of boiling salted water for 3–4 minutes until al dente Drain, and quickly refresh in very cold water; drain again and pat dry. Heat the oil in a small frying pan over low heat. Add the scallions and cook 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.

3 Scatter the mint over the top, and season well with salt and pepper. Sprinkle the cheese evenly over the top. Mix together the cream and the 2 eggs, and mix in the nutmeg. Pour the cream mixture over the tart filling, and bake for 30–40 minutes until set, puffed, and golden. Leave in the pan to cool for at least 10 minutes before removing the sides. Serve with a tomato salad.

Asparagus and herb tart