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INGREDIENTS<\/strong><\/p>\n Shortcrust Pastry: \nFilling: METHOD<\/strong><\/p>\n If you don\u2019t want to make your own shortcrust, use store-bought shortcrust pastry.<\/strong> For the pastry, place flour, butter and a pinch of salt into a food processor and pulse for a few seconds until it forms a crumb-like consistency. Add the one egg yolk and water, and blend for a few more seconds until it just comes together. Tip pastry out onto a lightly floured surface and form into a rough rectangle. Wrap pastry in cling wrap and chill in the fridge for 1 hour.<\/p>\n Bring a pot of water to the boil and add the asparagus. Once the water comes back to the boil remove asparagus and chill in iced water before patting dry with paper towel.<\/p>\n Preheat oven to 180\u00b0C.<\/p>\n Grease a 10cm x 34cm (approx.) rectangular tart tin with butter. Roll out pastry into a 2-3mm thick rectangle and then line tin with it. Trim and place back in the fridge for 1 hour. Now prick with a fork and cover pastry base with baking paper. Fill with pastry weights (or rice or dried beans). Blind bake for 15 minutes. Remove the pastry weights and paper and allow pastry to cool slightly.<\/p>\n Whisk the three whole eggs with the cream and add the nutmeg, salt and pepper. Arrange asparagus in the tart shell. Scatter over the cheese and carefully pour cream mixture over the asparagus.\u00a0 Bake in the oven for 25-30 minutes. Serve warm or cold.<\/p>\n
\n225g Plain Flour
\n125g Butter, Cold and Cubed
\n1 Egg Yolk
\n1 Tbsp Cold Water<\/p>\n
\n3 Bunches Of Asparagus, Cut in half, Stalks Peeled and Trimmed
\n200ml Bulla Pure Pouring Cream
\n3 Eggs
\nPinch of Nutmeg
\n60g Gruyere (Or Cheddar) Cheese, Coarsely Grated
\nSalt And Pepper<\/p>\n
\nThen simply begin from the blind baking step.<\/strong><\/p>\n