- Homemade or pre-bought all butter shortcrust pastry
- 4 whole eggs
- 2 egg yolks
- 300g crème fraîche
- 2 garlic cloves, finely minced
- A pinch of chilli powder
- Sea salt
- Freshly ground pepper
- 1 lemon
- A bundle of asparagus (about 250g)
- A handful of roughly chopped almonds (optional)
- A good grating of Parmesan or 100g soft cheese or Feta
1. Heat the oven to 200°C/Gas 6.
2. Line a tart tin with pastry. A great cheat is to roll the pastry between two sheets of greaseproof paper until thin (about 1/2cm). Transfer to the tart tin using the paper. Keep both layers of greaseproof on the pastry if your tart tin doesn’t have a removable base. Keep the top layer over the pastry for blind baking.
3. Instead of baking beans, use loose change (it holds more heat). Arrange enough to create a thin layer. Bake for 10 mins, or until the pastry just starts to pick up colour.
4. Whisk the eggs and crème fraîche with juice and zest of the lemon. Season with sea salt, pepper, a pinch of chilli and garlic. Mix well.
5. Trim the woody ends off the asparagus. Slice half the asparagus into little rounds. Fold cut bits through the mix with half the almonds and a grating of Parmesan or nuggets of feta or soft cheese.
6. Remove the baking beans or coins and the greaseproof lining. Fill the tart.
7. Arrange the whole asparagus over the top. Scatter remaining almonds over.
8. Bake for 20-25 mins, until the egg mix is looks golden, puffy and firm to the touch. Test doneness by gently easing a knife into the centre. It should come
out quite clean.
9. Let it set for 30 mins before cutting. Finish with Parmesan, if you like.