Asparagus and parmesan tart

Creamy asparagus tart with eggs, cream and parmesan in a buttery pastry shell. Perfect for the Easter lunch.

Ingredients

• 200 g plain flour
• 100 g cold butter, diced
• 3 tbsp cold water
• 0.5 tsp salt
• 500 g green asparagus
• 4 eggs
• 2 dl whipping cream
• 1 dl crème fraîche
• 100 g parmesan, grated
• 1 tsp Dijon mustard
• Salt, white pepper and nutmeg

Method

1. 1Rub flour, salt and butter together until crumbly. Add water gradually and work quickly into a dough. Wrap and chill 30 minutes.
2. 2Roll out the pastry and line a tart tin (26 cm). Prick the base and blind bake at 200°C for 10 minutes with baking paper and beans. Remove the weights and bake 5 more minutes.
3. 3Snap off the woody ends of the asparagus and blanch in salted boiling water for 2 minutes. Refresh in cold water and pat dry.
4. 4Whisk eggs, cream, crème fraîche, Dijon mustard, salt, white pepper and nutmeg. Stir in half the parmesan.
5. 5Place the asparagus in the pastry case and pour over the egg custard. Scatter the remaining parmesan on top.
6. 6Bake at 180°C for 30–35 minutes until golden brown and set. Leave to cool slightly before serving.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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