| Asparagus, a crisp seasonal delight, is the centre of this fresh, simple tart. Serves 6
Ingredients 2 bunches of white asparagus, trimmed and peeled 30 gm butter 6 shallots [about 200 gm], thinly sliced 1½ tbsp finely chopped chervil, plus extra sprigs, to serve 150 gm chèvre 2 egg yolks 1 egg 180ml (¾ cup) thickened cream Finely grated rind of 1 lemon Lemon pressed extra virgin olive oil, for drizzling Green salad, optional, to serve Pastry 200 gm [1 2/3 cups] plain flour 150 gm cold unsalted butter, chopped 1 egg Method For pastry, process flour and butter in a food processor until mixture resembles breadcrumbs. Add egg combined with 1 tbsp iced water and, using pulse button, process just until pastry comes together. Form into a flat disc, wrap in plastic wrap and refrigerate for 1 hour. Roll out pastry on a lightly floured surface and line a 12x35cm rectangular tart tin with removable base, prick base with a fork, then cover and refrigerate for 2 hours. Line tart shell with baking paper and fill with dried beans or rice, then bake at 180C for 15 minutes, then remove paper and beans and bake for another 10 minutes or until dry. Meanwhile, cook asparagus in boiling salted water until tender, drain, refresh in iced water and drain again. Heat butter in a small frying pan, add shallots and cook over low heat, stirring regularly for 10-12 minutes or until very soft. Stir in chervil, season to taste with sea salt and freshly ground black pepper, then remove from heat and spread over pastry base. Crumble chevre evenly over shallots, then place asparagus over at 5mm intervals, trimming ends to fit. Combine egg yolks, egg, cream and lemon rind in a bowl and season to taste, then carefully pour over asparagus, place tart on an oven tray and bake at 180C for 45 minutes or until filling is just set. Combine extra chervil sprigs in a bowl with 2 tsp lemon pressed extra virgin olive oil, scatter over tart and serve warm or at room temperature. Note: White asparagus has thick tough skin which requires peeling from below the tip to the base. They also need slightly longer cooking time than green asparagus. |
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