Asparagus & Cheese Tart
Preparation 30 - 40 mins
Cooking 30 - 35 mins
Makes enough for 8 servings
Ingredients
For Pastry:
40g plain flour
85g butter, cubed
85g cheddar finely grated
For Filling:
5 eggs
175ml milk
100g cheddar grated
300g asparagus, trimmed and cut in half lengthways
Method
- 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 3tbsp cold water and mix until the pastry forms a ball.
- Wrap in cling film and chill for 5mins.
- Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- 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 freezer for 20mins, then line the pastry case with baking paper, fill with beans and cook for 15mins.
- Remove the beans and paper, then return the pastry case to the oven for 10mins.
- 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 30-35mins or until the egg mix is set.
Recipe can be found on bbcgoodfood.com
Download the Recipe
Preparation 30 - 40 mins
Cooking 30 - 35 mins
Makes enough for 8 servings
Ingredients
For Pastry:
40g plain flour
85g butter, cubed
85g cheddar finely grated
For Filling:
5 eggs
175ml milk
100g cheddar grated
300g asparagus, trimmed and cut in half lengthways
Method
- 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 3tbsp cold water and mix until the pastry forms a ball.
- Wrap in cling film and chill for 5mins.
- Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- 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 freezer for 20mins, then line the pastry case with baking paper, fill with beans and cook for 15mins.
- Remove the beans and paper, then return the pastry case to the oven for 10mins.
- 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 30-35mins or until the egg mix is set.
Recipe can be found on bbcgoodfood.com
Download the Recipe