Asparagus and Old Winchester Tart
This recipe is essentially a classic quiche. The secret is making sure that the filling for the tarts is fairly dry, using the egg custard just to bind the filling together. The method for rolling the puff pastry gives you a lovely flaky texture but with little rise.
What you’ll need
150g all butter puff pastry
1 small onion
White of 1 small leek
4 free range egg yolks
80g double cream
140g Old Winchester, grated
1 bunch medium English asparagus, prepared and blanched
1tsp Dijon mustard
1tbs chopped chives
Salt and pepper
Let’s get cooking
Start by making the pastry cases. Roll out the puff pastry into a rectangle around 3mm thick. Brush with water and roll up like a Swiss roll. Cut into four, stand upright and press down into a disc. Chill for 10 minutes. Roll out the pastry into circles to line four 10cm loose-bottomed tins. Prick the bases of the pastry cases with a fork and chill again. Blind bake at 160°C for 10-12 mins, remove the baking beans and cook for another 5 mins until the pastry is just golden.
To make the filling, mix the egg yolks and double cream, whisk in the mustard and then season. Finely dice the onion and leek and sweat off in some olive oil, allow to cool and then add to the egg mix. Stir in the cheese and chives. Retain 12 asparagus tips and chop the stalks and any remaining spears. Add the chopped asparagus to the custard mix. Fill the tarts with the custard and lay 3 asparagus tips onto the top of each tart. Bake at 160°C for 12-15 mins until golden and just set. Serve warm with a green salad as a starter.
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