Tomato & Asparagus Tart
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Hearty and substantial, excellent for starter or as part of the main meal, and could also be served as a supper. A great dish for picnics and summer garden parties.
FOR THE PASTRY:
- 150g plain flour
- 75g butter, diced
- 50ml water
- 1/2 tsp dried basil, optional
FOR THE FILLING:
- 1 bunch asparagus spears (roughly about 8)
- 100g spinach leaves
- 3 large eggs, hand beaten
- 150ml double cream
- 1 garlic clove, crushed (optional)
- 8 small cherry tomatoes, halved
- handful fresh basil, chopped
- 25g Parmesan cheese, grated
- S & P
- STEP 1Preheat oven to 190C
- STEP 2Grease a 9" tart tin with margarine.
- STEP 3TO MAKE PASTRY:
- STEP 4Place butter, flour and herbs all together in a bowl.
- STEP 5With the fingertips, rub the butter and seasoned flour together until it resembles fine breadcrumbs. Alternatively, whizz the butter and seasoned flour together in a food processor/Kenwood, to speed things up!
- STEP 6Once mixed, add a little water, combining the mixture together with a palette knife. Keep adding water until the mixture has bonded.
- STEP 7Roll out the pastry until approx. just under 1/2 cm thick and wide enough to cover dish.
- STEP 8Flop the pastry in half, placing it over half of the dish, then fold the pastry out to cover the other half of the dish. Rearrange the pastry so that there are no air-gaps between the dish and the pastry. Then, with a rolling pin, roll off the ragged edges of pastry from around the edge of the dish.
- STEP 9Prick the base with a fork.
- STEP 10If you prefer to "bake blind", scrumple up a circle of baking parchment and unfold again. Place the parchment on top of the pastry and pour the baking beans on top. Put the pastry in the oven for 8 mins.
- STEP 11Once time is up, remove the parchment and beans and place back in the oven for a further 8 mins.
- STEP 12Whilst pastry is baking, mix together the beaten eggs, double cream, crushed garlic and S & P. Combine with a whisk.
- STEP 13Halve cherry tomatoes, slicing horizontally across the tomato (as opposed to slicing straight through the centre where the stem comes from). For looks sake, this gives equal halves, where the centres look the same.
- STEP 14Now bring a small pan of salted water to the boil. Add asparagus and blanch for 1 minute. Remove and pat dry.
- STEP 15Add the spinach to the boiling water, then remove immediately and pat dry.
- STEP 16If the asparagus is quite chunky, halve lengthways - however, do this after it is cooked.
- STEP 17Once pastry is out of the oven, lay blanched spinach on the bottom of the pastry base. Add the asparagus, grated cheese and tomatoes, cut side up in any arrangement you like.
- STEP 18Scatter over the basil and finally add the egg mixture on top.
- STEP 19Transfer to the oven and bake for about 25 mins, or until filling is firm when prodded.
- STEP 20Note:
- STEP 21I deserve no thanks for the pastry ingredients, as I've taken it from Luke Bolam's recipe for 'Mini Quiche Lorraines'. It works so well i've used it ever since! ...see link: http://www.bbcgoodfood.com/recipes/1514633/mini-quiche-lorraines