Asparagus Tart

Ingredients Serves 4  ·  Adjust below

• For the pastry
• 225g Plain flour, plus extra for dusting
• 110g Unsalted butter, cold and cubed
• 1 Large egg yolk
• 2–3 tbsp Cold water
• ¼ tsp Fine sea salt
• For the filling
• 400g Asparagus spears, woody ends removed
• 3 Large eggs
• 200ml Double cream
• 100g Mature Cheddar, grated
• 1 Small shallot, finely diced
• 1 tbsp Dijon mustard
• 1 tbsp Olive oil
• Salt and white pepper to taste

Method

1. 1 Make the pastry. Rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Add the egg yolk and enough cold water to bring the dough together. Wrap in cling film and rest in the fridge for at least 30 minutes.
2. 2 Blind bake the case. Roll the pastry out on a lightly floured surface and line a 23cm loose-bottomed tart tin. Prick the base, line with baking paper and baking beans, and bake at 200°C for 15 minutes. Remove the beans and paper and bake for a further 5 minutes until pale golden.
3. 3 Prepare the asparagus. Blanch the spears in boiling salted water for 2 minutes, then refresh in cold water and pat dry. Cut off the tips and set aside. Roughly chop the remaining stalks.
4. 4 Make the custard. Soften the shallot in the olive oil over a gentle heat. Whisk together the eggs, cream, Cheddar and mustard. Season generously and stir in the softened shallot and the chopped asparagus stalks.
5. 5 Fill and bake. Brush the blind-baked case with the Dijon mustard, then pour in the custard mixture. Arrange the reserved asparagus tips on top. Reduce the oven to 180°C and bake for 30–35 minutes until just set with the faintest wobble. Rest for 10 minutes before slicing.