Asparagus and Cheese Tart
Last night's tea. I cheated and used shop bought pastry.
Serves 6
Ingredients |
---|
12 oz (350 g) asparagus |
1½ oz (40 g) Cheddar cheese, finely grated |
1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano) |
2 large eggs, beaten |
284 ml carton single cream |
salt and freshly milled black pepper |
For the pastry: |
1 oz (25 g) butter |
1 oz (25 g) lard |
4 oz (110 g) plain flour |
1 oz (25 g) Cheddar cheese, finely grated |
a pinch of salt |
Pre-heat the oven to gas mark 4, 350°F (180°C). Put the baking sheet in the oven to heat up |
You
will also need a 7½ inch (19 cm) flan tin with fluted edges and a
removable base, lightly greased, and a 10 x 12 inch (25.5 x 30 cm) solid
baking sheet.
|
This recipe comes from The Complete Cookery Course
Method
First, make the pastry
by rubbing the butter and lard lightly into the flour, then add the
cheese and salt, plus enough cold water to make a smooth dough – about a
tablespoon. Then place the dough in a plastic food bag to rest in the
fridge for 20 minutes. After that, roll it out and line the tin with it.
Be careful to press the dough firmly into the tin.
Prick
the base all over with a fork, then pre-bake in the oven for 20
minutes. After that, paint the inside of it with a little of the beaten
egg (from the filling ingredients) and let it cook in the oven for a
further 5 minutes. Meanwhile, prepare the asparagus. Take each stalk in
both hands and bend and snap off the woody end, then arrange the spears
in a steamer and steam over simmering water for 4-5 minutes (just to
half-cook them). Then chop the spears into 1½ inch (4 cm) lengths and
arrange them over the base of the pre-baked pastry case.
Next,
beat the eggs together with the cream and grated Cheddar cheese and
season with salt and pepper, then pour this mixture over the asparagus.
Finally, sprinkle the Parmesan over the top. Place the tart on the baking sheet in the oven and cook for 30-40 minutes – until the centre feels firm and the filling is golden brown and puffy.
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