This is the first recipe in our new kitchen that is worth mentioning.
As I have already mentioned I like working with asparagus. Although in my kitchen she is the Queen of vegetables, I do not use it quite often. First of all I am keen on buying seasonal vegetables or fruit and the English asparagus mainly available on the market between April and May. This is quite a small window to enjoy it. In addition, I would like to avoid thinking of asparagus as an everyday product. It is so unique, ideal for a special occasion.
Although it is middle of September, for some reason I bought two nice bunches of them to make my favourite asparagus tart. When I checked the package I realised they were grown in Peru. Of course I felt guilty about it and I promised myself I won’t do it again. I did not have enough so I had to modified the recipe and add peas in it too.
- 200g pâte brisée
- 175g asparagus
- 150g pea
- 100g freshly grated cheddar cheese
- 3 eggs
- 150ml double cream
- 150ml milk
- Salt and pepper
pâte brisée (for 450g)
- 175g butter (softened and diced)
- 250g flour
- 1 egg
- (cold water if necessary)
Sift the flour and a pinch of salt into a bowl and add the diced butter. Rub in the butter with your fingers until the mixture resembles breadcrumbs.
Add the egg (if you are making the first version) and 2 tablespoons of cold water if necessary.
Knead lightly with your hand, wrap the pastry in cling film and chill in the refrigerator for at least 1 hour.
Preheat the oven to 180°C. Roll the pastry out on a lightly floured surface and line with baking parchment or graseproof paper, fill with baking beans.
Bake the pastry for 15-20minutes if you are preparing tartlets and 40minutes for a tart. Leave to cool before filling.
Cook the asparagus and the peas in salted, boiling water for about 20 minutes until tender. Drain and chop the spears, leaving the tips whole.
Preheat the oven to 160°C.
Dust a tart tin with flour. Roll out the pastry on a lightly floured surface to a round and line the prepared tin.
Prick the base all over with a fork and beak blind (line the pastry with baking parchment, fill with baking beans) for 15 minutes. Remove the beans and the parchment, then spoon the vegetables over the base of the pastry case.
Preheat the oven to 200°C.
Beat together the eggs, milk, cream, salt and pepper in a nutmeg and add the cheese in it.
Carefully pour into the pastry case and bake about 20minutes. Serve hot or cold with green salad.