SERVES 6
300g short crust pastry
(see page 248)
1 medium egg white,
lightly beaten, to glaze
10 spring onions,
trimmed
20g butter
sea salt and black pepper
350g asparagus spears,
trimmed and lower
part of stalks peeled
2 large eggs, plus 2 large
yolks
250ml double cream
100g medium cheddar,
grated
124 PIES AND SAVOURY TARTS
Asparagus and
spring onion tart
Bake this delectable tart when homegrown asparagus is
available in May and early June, as a celebration of spring.Roll out the pastry on a lightly floured surface to a large round, the
thickness of a £1 coin. Use to line a 23-24cm round tart tin, 2-3cm deep,
with removable base, leaving a little excess overhanging the rim. Chill
for at least 30 minutes.Preheat the oven to 200°ClGas 6. Line the tart case with baking paper
and dried or ceramic baking beans and bake 'blind'for15-20 minutes.
Remove the paper and beans and bake for a further 5 minutes. Leave
to cool slightly, then trim off the excess pastry a round the rim. Brush
the inside of the pastry case with egg white to ~ aze. Leave to cool
while you prepare the filling. Reduce the oven settll'g to 180°ClGas 4.Slice the spring onions on the diagonal. Melt the butter in a pan, add
the spring onions with a little seasoning and saute over a medium
heat until soft but not browned. Remove and allow to cool slightly.
Add the asparagus spears to a pan of boiling salted water and blanch
for 2-3 minutes; they should still retain a bite. Drain and refresh under
cold running water; drain well. Halve the asparagus spears lengthways.Whisk the eggs, egg yolks and cream together in a bowl. Add three-
quarters of the cheese and season well with salt and pepper.Sprinkle half the remaining cheese over the pastry base, then scatter
over a layer of spring onions. Arrange the asparagus spears on top,
then carefully pour on the creamy mix until it reaches to just below
the rim of the pastry. Sprinkle with the remaining cheese and bake for
35-45 minutes until the filling is set and golden. Leave to cool in the
tin slightly before unmoulding. Serve warm or at room temperature.