Always a must when asparagus is in season.
- 1 quantity of Savoury Potato Pastry
- 2 - 3 shallots, thinly sliced
- 1 tbsp butter
- 10 thick asparagus spears, split in half lengthways (approx. 2 bunches)
- 3 eggs
- ½ cup cream
- 1 tbsp fresh tarragon
- ½ cup grated cheese
- salt, to taste
- freshly ground black pepper, to taste
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Grease tart tin and set aside.
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Roll out pastry and line the tart tin. Place in refrigerator for 30 minutes.
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Preheat oven to 200˚C (180˚C fan).
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Remove the tart base from the refrigerator and cover the pastry with baking paper. Weight the paper using rice, dry beans or ceramic pastry beads, and bake the tart base in a preheated oven for 20 minutes.
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Meanwhile, heat the butter in a small pan and gently sauté the shallots until soft. Set aside.
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Add eggs and cream to a jug or small bowl, season with salt and pepper, and use a fork to whisk together.
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Remove the blind baked tart shell from the oven and remove the baking paper and weights.
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Spread the shallots over the base of the tart shell, and sprinkle with two-thirds of the cheese.
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Trim the asparagus to fit crossways over the tart, and lay over the shallot and grated cheese.
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Place the tart in the oven and carefully pour in the egg mix (prevents any spillage between the bench and the oven). Sprinkle over the remaining cheese and a little black pepper, and bake for 25 minutes, or until just set.
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Serve at room temperature.
- Link to recipe for Savoury Potato Pastry - Gluten Free
- You can use a store-bought, or homemade, savoury short crust pastry for the tart base.
- Don't throw away any off-cuts from the asparagus. Freeze it to add to other asparagus and make asparagus soup.
- I use any suitable cheese that I have on hand, often a blend which may include some of the following: cheddar, a little parmesan, some mozzarella, gruyere, swiss...
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With many thanks and kindness,
Julie.
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