Apparently, asparagus is known to contain all sorts of good things that somehow naturally lift your spirits, and my goodness we can all do with some spirit lifting sometimes. That’s especially true when you eat them whipped into a delicious lunch whilst in the company of friends and family. I have the good fortune of having Claire, our Top Banana, to bake this tart, because I am a terrible cook. I can, however, lay an imaginative table. On this occasion, I used our duvet cover as a table cloth. Domino passed me by as I was pouring water in to the glasses, I reached out to stroke her hair “Yuk” I said seeing it was all greasy “what is that?” “Oh its mayonnaise, I was playing eat it or wear it with Ruby” Read on for the asparagus tart recipe, minus the mayonnaise.
CRUST
- 170g/6oz all purpose flour
- a pinch of salt
- 100g/31/2 oz cold butter
- 1 egg yolk
- Very cold water
1. Sift the flour and the salt into a large bowl.
2. Rub in the butter until the mixture resembles breadcrumbs.
3. Mix the egg yolk with 2 tablespoons of cold water and add to the flour mixture.
4. Mix to a firm dough.
5. Chill, wrapped, in the fridge for 30 minutes before using.
NOTES: I make this in a magi mix following the same steps as above. When you have added the egg and water mix, let the machine run just until everything is combined and it forms one lump. Turn it out onto a floured board. I then line my loose bottom baking tin, or pie dish, with the pastry and then put it in the fridge for 30 minutes to relax.
FILLING
- 3 large eggs
- 11/4 cups heavy cream
- Salt
- Freshly ground black pepper
- 7 to 8 stalks of asparagus. Trim the bottoms to that they will fit into the pie like the spokes of a wheel. (see picture)
- 3 tablespoons of butter
- 1/2 cup grated gruyere cheese
- Preheat oven to 425f/220c/gas 7
1. Prick the bottom of the pie. Bake the pastry blind by either putting a smaller dish inside, this helps to set the sides while baking or line the dish with foil and fill the shell with baking beans, rice nor beans.
2. Bake for 5 to 7 minutes, until the pie shell begins to feel firm.
3. Remove the smaller dish or baking weights.
4. Return the pie shell to the oven and bake for 2 minutes.
5. Use a fork to prick the pie shell, which will be lightly browned puffed up.
6. Remove from the oven and allow to cool slightly.
DO NOT turn off the oven.
Meanwhile make the filling:
1. Mix together, eggs, cream, 1/2 teaspoon of salt and ground pepper.
2. Chill for at least 30 minutes.(or place in an airtight container for unto a day).
3. Pour 1/3 of the egg mixture into the pie crust.
4. Bake until it begins to set, about 10 minutes.
5. Melt 2 table spoons of butter in a skillet.
6. Add the asparagus and cook until tender.
7. Arrange in the quiche pan like the spokes of a wheel. Season with salt and pepper.
8. Pour over the remaining egg mixture and sprinkle with the gruyere cheese.
9. Bake for about 30 minutes until puffed and brown.
Serve hot or at room temperature.