- Cooking time:
- 45 mins
A delicious impressive tart for Spring time – you can easily alternate the filling to suit the seasons.
Fill it …
Keep the custard mixture the same (i.e eggs, cream, milk) and change the fillings to suit the seasons
• Autumn tart – roasted butternuts squash, thyme and gruyere
• Winter tart – leeks, bacon, rosemary and strong Cheddar
• Spring tart – green olives, artichokes and feta
• Summer tart – fresh peas, mint and cooked ham and pecorino
|Values shown are approximate.|
Heat the oil in a small frying pan, add the onion and cook for 5 minutes or until soft and transparent. Transfer them to the pastry case and spread them out evenly on the base.
Cook the asparagus in a pan of boiling salted water for about 2-3 minutes then refresh in cold water and drain well then arrange these in the tart case.
In a jug, mix together the eggs, cream and milk and season well with sea salt and freshly ground black pepper. (You can add a pinch of fresh herbs also if you wish) Sprinkle half the cheese over the asparagus then carefully pour over the mixture (there may be a little over).
Top with the remaining cheese a pinch of black pepper and put in the oven at gas mark 4/180C (170C in a fan oven) and bake for about 15-20 minutes or until the top is golden and the mixture is beginning to cook.
It may still be a little wobbly, it will continue cooking as it cools down. Leave to cool for about 10 minutes then release from the tin and serve either warm or cold. Delicious with a spoonful of chutney.
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