Asparagus and roquefort tart


Side dish today, January 5, 2018
Delicious and tasty tart , great with ham or chicken
8 servings

  • For the pastry:
  • 90g butter , fridge cold
  • 150g plain flour
  • 1 egg yolk
  • 1 tsp black pepper , very coarsely ground
  • For the filling:
  • 12 asparagus spears
  • 300ml double cream
  • 2 eggs
  • 200g Roquefort or other blue cheese

Make the pastry. Cut the butter into small dice and rub into the flour with your fingertips, or reduce to fine crumbs in a food processor. Add the egg yolk, the peppercorns and a tablespoon or two of water and bring the mixture to a firm, even-textured dough. Wrap in clingfilm and refrigerate for 20 minutes. Set the oven at 200C/gas mark 6.

Bring a pot of water to the boil, cut the asparagus into short lengths and cook in the furiously boiling water for 5 minutes or so until almost tender, then remove it with a draining spoon. (It will get a further cooking in the oven.) Make the custard by beating the eggs very lightly into the cream, then seasoning with black pepper, and, depending on how salty your blue cheese is, a little salt.

Line the tart case with the pastry, making certain you have pushed the pastry deep into the corners and that there are absolutely no tears or cracks. Line with greaseproof paper and baking beans, then bake for 15-20 minutes, carefully remove the beans and return the pastry case to the oven for a further 5 minutes or until the pastry feels dry to the touch.

Turn the oven down to 180C/gas mark 4. Place the asparagus spears in the pastry case, then crumble the blue cheese over the top. Pour the custard into the pastry case and carefully transfer to the oven and bake for about 40 minutes. Leave to cool a little, then transfer to a plate.

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