Asparagus, Lemon and Savoury Custard Tart

How to make Asparagus, Lemon and Savoury Custard Tart Recipe - This is a simple quiche-style tart. The lemon and asparagus make a great partnership with the sautéed leeks and tarragon. It’s so simple to make and is delicious with a rocket salad and a glass of lightly chilled Pinot Gris.

MAKES A 35CM × 10CM PIE, SERVING 6–8 PEOPLE

PASTRY:
½ quantity of Basic Short Pastry

FILLING:
½ medium leek (white and pale green parts only)
500g asparagus spears, trimmed (if fresh asparagus is unavailable tinned will be fine)
1 tbsp butter
salt and freshly ground black pepper, to taste
1 1/3 cups cream
2 eggs
zest of 2 lemons
¼ cup flat-leaf parsley, finely chopped
2 tsp finely chopped fresh tarragon

Method:
Make a half-quantity of Basic Short Pastry ahead of time and rest it as required. Roll out the pastry on a lightly floured surface to 3mm thick and use to line a 35cm × 10cm rectangular loose-bottomed tart tin, trimming the edges. Refrigerate for 30 minutes while you make the filling.

Wash the leek, then pat dry and chop into 5mm rounds.

Place the asparagus in a wide saucepan of boiling, salted water and cook, uncovered, until just tender (4–5 minutes). Transfer the asparagus with tongs to a bowl of ice-cold water to stop cooking, then drain and pat dry. Trim the asparagus stalks to fit the inside width of the tart tin.

Heat the butter in a large saucepan over a moderately low heat until foam subsides, then cook the leek with a pinch of salt and pepper, stirring until softened (approximately 6 minutes). Remove from the heat.

Whisk together the cream, eggs, lemon zest, parsley, tarragon, and salt and pepper. Spoon the cooked leek into the pastry shell, spreading evenly, then pour over the cream mixture. Lastly arrange the asparagus down the length of the tin.

Bake in a preheated 190°C oven for 40–45 minutes or until the filling is golden and just set but still slightly wobbly in the centre; the filling will continue to set as it cools.

Place tart on a cooling rack for about 30 minutes. Loosen the edges with a small sharp knife, then remove the tart tin. Serve warm or at room temperature, cut into slices.

Asparagus, Lemon and Savoury Custard Tart