Asparagus Tart

Serves: to serve 6

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 1 hr

FOR THE PASTRY:

7 oz - plain flour (all purpose flour)

4½ oz - butter

½ teaspoon - salt

FOR THE FILLING:

1 lb - tender young asparagus

2 - shallots

1 tablespoon - butter

3 - eggs

7 fl oz - double cream (heavy cream)

1 handful - flat leaf parsley

2½ oz - Cheddar cheese

- salt and pepper

Cut the butter into small pieces then, in a bowl, mix the flour, salt and butter together, using the tips of your fingers. Add 2 tablespoons of water and mix until the dough forms a ball. Sprinkle a little extra flour on a worktop and knead the dough by pressing and stretching with the heel of the hand, folding over, and rotating repeatedly through 90º. Continue this process until the dough is elastic and smooth then return it to the bowl. Cover the bowl and leave in the fridge to rest for 30 minutes.
Meanwhile, trim the asparagus then cut off the tips and set aside. Cut the stems into 1" (2.5cm) lengths and cook for 10 minutes in boiling, salted water. Add the tips and cook for a further 5 minutes. Drain the water and pat the asparagus dry with absorbent kitchen paper.
Peel and finely chop the shallots. Melt the butter in a pan and gently cook the shallots for 4-5 minutes until they begin to soften.
Remove the pastry dough from the fridge. Sprinkle a little flour on a worktop, and roll out the pastry so it is large enough to cover the bottom and sides of a 12" (30cm) circular baking tin. Mould it into the tin and trim the overlapping edges with a knife, then prick the base several times with a fork. Sprinkle the cooled shallots and asparagus onto the pastry.
Chop the flat parsley leaves, then whip the eggs, cream and parsley together in a bowl. Add salt and freshly ground pepper to taste then pour over the asparagus and shallots. grate (shred) the cheese and sprinkle it over the top of the tart, then bake in a preheated moderately hot oven (Mk 6 - 325ºF - 200ºC) for 25 minutes.