asparagus tart

Method

• step 1

  place the flour in a bowl and add the spread.rub the spread into the flour with your finger tips,until the mixture looks like fine breadcrumbs.add 2 tbsp cold water and bring the mixture together into a ball.chill for 10 minutes.

• step 2

  heat the oven to 200c/180c fan/gas 6.

• step 3

  roll the pastry out onto a lightly floured surface and line a 9inchx1inch tart loose bottomed tin.chill for 10 minutes.

• step 4

  blind bake the pastry case for 10 minutes.removethe baking paper and beans and return to the oven for a further 5 minutes.

• step 5

  dry fry the pancetta strips until crispy and arrange in the bottom of the flan case.

• step 6

  beat the eggs,creme fraiche and parmesan together.season well with black pepper and pour into pastry case.

• step 7

  cut the asparagus spears in half and remove the woody stems.fan the spears out on top of the egg mixture.bake for 25-30 minutes until golden.