ASPARAGUS & GOAT’S CHEESE TART

SERVES 4 PREP 25 MINS + CHILLING COOK 45 MINS

• 2 sheets frozen shortcrust pastry, thawed

• 40g butter

• 2 red onions, quartered

• 2 tbsp brown sugar

• 2 tbsp balsamic vinegar

• 100g sliced prosciutto

• 1 bunch asparagus, halved lengthways

• 100g goat’s cheese, crumbled

• 4 eggs

• 200ml thickened cream

• fennel salad, to serve

1 Preheat oven to 200°C. Grease a 15 x 25cm rectangular flan pan with removable base. 2 Ease pastry into pan, joining and trimming to fit. Chill 30 mins. Bake blind 10 mins. Remove paper and weights and bake 10 mins. Reduce oven to 180°C. 3 Meanwhile, in a medium frying pan, saute butter and onion on low 15 mins until golden. Add sugar and vinegar, cook 5 mins, then cool.

4 Spread onion over tart shell. Top with prosciutto, asparagus and cheese. In a small jug, lightly whisk eggs and cream together. Season. Pour over filling. Bake 20-25 mins until set. Serve tart with fennel salad. For a fennel salad, toss together shaved fennel, tomatoes, green onions, parmesan, slivered almonds, orange segments, parsley, olive oil and white-wine vinegar.