This great recipe was put together by by wife. A simple to make yet delicious dish. I’m assured the pastry is incredibly easy to make, and I can definitely confirm it tastes every bit as good as it looks!
Asparagus & Chilli Tart Ingredients
- 220g plain flour
- Large pinch of salt
- 100g Butter (cold)
- 3 tbsp water
- 20 asparagus tips or 12-15 larger ones
- 3 large eggs
- Pinch of chilli (flakes or chopped fresh ones)
- 50g of a hard cheese (like Parmesan or hard goats cheese)
- Salt & pepper to taste
- 100ml of milk
Pastry: Put flour, salt & butter in a food processor or rub in by hand until it resembles breadcrumbs. Add water & bring mixture together (either in the processor or by hand) – do not overwork – just bring the mixture together till it forms a dough. Chill for 30 min in the fridge. Then roll to half a cm thick & lay in a 20cm round pastry/ flan dish. Blind bake the empty pastry case for 30 min at 160C.
Filling: Chop asparagus into inch long pieces. Blanch for 1 min then rinse in cold water to stop them cooking anymore. Beat three eggs in a bowl with the milk, add seasoning, cheese, chilli & blanched asparagus to the egg and milk mixture.
Fill the blind baked pastry case with the mixture and bake for 30-40 min at 170 until cooked through and golden on top but not burnt. You’ll know when it is done when the middle has just a very slight wobble left. Eat it hot or cold, perfect with a splash of tabasco on top!