An Early Summer Asparagus Tart
- 225g plain flour- you can use a mixture of brown and white
- 150g unsalted butter
- Pinch Pure Halen Môn
- Cold Water to mix
- 450ml single cream
- 4 beaten eggs
- A bunch of fresh asparagus
- 100g gruyere cheese
Asparagus season has got to be one of our favourite times of the year. Aside from enjoying the characteristic taste and texture of the green spears, the short period where we feast on the vegetable is a sign that summer is well and truly on the way. We are lucky to live very close to a farm shop which overflows with local produce, Hooton’s, which is always our first stop for the green stuff.
This tart is simple, delicious and pretty.
Rub the fat into the flour until it looks like breadcrumbs. Add cold water to bind to a soft dough.
Roll out the pastry to fit a quiche tin.
Cover with cling film and chill in the fridge.
Beat 450ml double or single cream with 4 free range eggs.
Grate 100g gruyere cheese and sprinkle on the pastry case.
Trim the asparagus spears to remove any tough ends and ensure they will cook evenly.
Arrange neatly on the grated cheese base.
Pour over the egg and cream mixture.
Cook in the oven at 160 degrees for approx 45 minutes or until you have a nice firm texture. Finish by sprinkling a little smoked HM on top and serve with salad.
Photography by Jen Rich.