Asparagus Tart

Make the most of this season’s asparagus. Those emerald green spears of deliciousness are superb in a quiche or tart. Leeks also form an important part of the overall flavour of the dish and are critical in creating the base.

Serve either hot or cold.

Serves 6.

The tart takes about 40 minutes to prepare with a further cooking time of 40 minutes.

Ingredients for the pastry:

• 110g/3 and 1/2oz. plain flour
• 50g/1 and 3/4oz. cold, diced butter
• pinch of salt
• cold water for mixing

Ingredients For The Filling:

• 400g/14oz. fresh asparagus, trimmed and cut into 1cm pieces
• some whole asparagus tips for the topping
• 2 small leeks, washed, chopped and trimmed
• 1 tbsp butter
• 4 eggs
• 275ml/9 and 3/4 fl. oz. double cream
• salt
• pepper
• 50g/1 and 3/4oz. Gruyere or Parmesan, grated

Preparation Of The Asparagus Tart

1. Preheat the oven to 200C/190C fan/gas 6 and put in a baking sheet to warm.
2. Rub the butter into the flour with the salt until you have course breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together.
3. Form the mixture into a ball, cover with cling film and refrigerate for 20 to 30 minutes.
4. At the same time, steam the asparagus for about 40 minutes until it is tender when the point of a knife enters a spear. Set aside to cool.
5. Melt one tbsp of butter in a medium frying pan on a medium heat. Add the leeks to the pan and cook gently for 10 minutes or until they begin to soften. Set aside.
6. Roll out the chilled pastry and press it into the lightly greased flan tin. 
7. Spread the chopped asparagus and leeks over the pastry base. Whisk together the eggs, cream, seasoning and cheese, and pour over the vegetables. Top the whole lot with asparagus.
8. Bake in the oven for between 25 and 30 minutes. The filling should set just slightly and be light golden.
9. Leave to cool slightly before serving.
10. An asparagus tart such as this only needs a small amount of salad to set it off.