ASPARAGUS AND CORNISH YARG TART

500G READY-MADE SHORTCRUST PASTRY FLOUR, TO DUST

½ TBSP OLIVE OIL

1 ONION, FINELY CHOPPED

2 CLOVES OF GARLIC, FINELY CHOPPED

25G PARMESAN CHEESE, FINELY GRATED (OPTIONAL) 3 X 110G PACKS OF FINE ASPARAGUS, STALKS TRIMMED 300ML DOUBLE CREAM

100ML MILK

3 EGGS

75G CORNISH YARG, GRATED

PINCH OF FRESHLY GRATED NUTMEG

1 Preheat oven to 200°C (180°C fan oven) gas mark 6. Roll out pastry on a lightly floured board to a size just larger than a 20.5cm oblong tin. Drape it over a rolling pin, then line the tin, leaving pastry hanging over sides. Prick the bottom with a fork, then line with parchment paper and fill with baking beans. Bake for 15 minutes, until edges turn pale golden. Remove from oven, remove beans and paper, and put back in oven for 5 more minutes.

2 Remove from the oven and put to one side to cool, still in tin. Trim pastry edges using a sharp knife to neaten. Turn down the oven to 180°C (160°C fan oven) gas mark 4. Heat the oil in a small frying pan, add onion and cook for 1-2 minutes until softened, then stir in garlic and cook for a further couple of minutes. Leave to cool, then tip into the pastry base and spread it over. Scatter over Parmesan.

3 Add asparagus to a pan of boiling, salted water and cook for about 4 minutes. Drain well and rinse in plenty of cold water. Leave to cool, then arrange in pastry base.

4 In a jug, mix together the cream, milk, eggs and Cornish Yarg, then season. Sit the tart tin on a baking sheet, then slowly pour mixture over asparagus and pastry base. Sprinkle with nutmeg, then bake for 30-35 minutes or until golden but still a little wobbly.