- Serves: Serves 6 as a starter, 4 as a main course
- Cook Time:
- Prep Time: 25 minutes
- Effort: easy
- butter, for greasing
- 400 g shortcrust pastry, ready-made
- flour, for dusting
- 4 eggs, plus 1 yolk
- 1 shallot, finely chopped
- 400 ml crème fraîche
- 2 tbsp parsley, chopped
- 100 g gruyère cheese, grated
- 400 g asparagus, blanched and cooled
Tips and Suggestions
If you don't have baking beans you can line the tin with dried beans, rice or lentils instead.
1. Preheat the oven to 190C/170C fan/gas 5 and lightly grease a 25cm loose-based flan tin.
2. Roll the pastry on a lightly floured surface to a 30cm square then line the tin with the pastry and leave the excess to hang over the edge. Chill for 30 minutes.
3. Remove from the fridge and line the base of the pastry with baking parchment and fill with baking beans. Place on a baking sheet and bake blind for 20 minutes. Remove the beans and baking parchment and return to the oven for another 5 minutes to cook the base.
4. Leave to cool slightly then trim the pastry around the edges and reduce the oven temperature to 160C/140C fan/gas 3.
5. For the filling, beat the eggs and shallot together with the créme frâiche and season well with salt and freshly ground pepper. Fold in the parsley and half the gruyere and spoon the mixture onto the base of the tart. Top with the asparagus and cover with the remaining gruyere.
6. Bake in the oven for a further 30 minutes until set.
If it's asparagus season, how about making one of our many more asparagus recipes.
Photo by Stuart Ovenden.
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