As­para­gus tart

Friday - - Wanted -

Prep time: 30 mins

(serves 4-5)

Bak­ing time: 30 mins In­gre­di­ents 250g plain flour pinch salt 175g but­ter 1 kg as­para­gus 1 tsp sugar 450ml béchamel sauce 60g Ched­dar cheese, grated Method: 1. To make pas­try, sift flour and salt into a large bowl, then rub in but­ter with fin­ger­tips un­til mix­ture re­sem­bles bread­crumbs. Add a lit­tle wa­ter and bring to­gether with hands then knead on a cold, floured sur­face un­til dough forms. Wrap in cling film and re­frig­er­ate for 30 min­utes.




5. Pre­heat oven to 200°C. Re­move pas­rty from cling film and roll out into a thin layer. Place pas­try in a greased 23-25cm tin, cover with bak­ing parch­ment, fill with bak­ing beans and blind bake for 20 min­utes. Mean­while, to pre­pare as­para­gus, peel off dry outer skin and tie to­gether in bunches with string. Place bunch with spears point­ing up­wards into boil­ing salted wa­ter. Add sugar and cook for 10 min­utes. Drain and cut each as­para­gus into 3 or 4 pieces, dis­card­ing tough ends. In a pan, heat béchamel sauce gen­tly, add cheese and as­para­gus, mix well and re­move from heat. Re­move pa­per and beans from pas­try, fill with as­para­gus mix­ture and bake for 10 min­utes or un­til golden. Serve hot.

Tip: If you don’t have bak­ing beans use dried pulses in­stead


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