This golden tart with asparagus and cheese is Spring deliciousness at its best!
Ingredients
- 1 3/4 cups (265g) plain flour
- 125g chilled butter, chopped
- 1 egg yolk
- 1 tablespoon iced water
- 3 bunches asparagus, trimmed, halved
- 2 eggs, lightly whisked
- 1/2 cup (125ml) thin cream
- 1/2 cup (40g) finely grated gruyere
Method
- Step 1Preheat oven to 200°C. Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.
- Step 2Add the egg yolk and water and process until dough just starts to come together. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 30 minutes to rest.
- Step 3Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Step 4Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.
- Step 5Meanwhile, cook the asparagus in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Step 6Arrange half the asparagus in the base of the pastry case. Whisk the egg, cream and cheese together in a medium bowl and pour over the asparagus. Arrange the remaining asparagus on top. Bake in oven for 30-40 minutes or until just set. Serve warm or at room temperature.
- Fish free
- Peanut free
- Sesame free
- Shellfish free
- Soy free
- Tree nut free
Nutrition
1415 kj
Energy
22g
Fat Total
13g
Saturated Fat
2g
Fibre
9g
Protein
129mg
Cholesterol
139.25mg
Sodium
1g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Gruyere is a hard cow’s-milk cheese named after the village of Gruyeres, Switzerland. Usually aged for 10 to 12 months, it has a rich, sweet, nutty flavour and is renowned as one of the finest cheeses for cooking.
- Image credit: Ben Dearnley
- Publication: Notebook:
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