Recipe:

Chef Mar­cus Bean shows us how to make one of his favourite dishes, per­fect to serve up with a sum­mer salad

EDP Norfolk - - Inside -

This month – you’ve guessed – it’s as­para­gus!

Serves: 8 Prepa­ra­tion Time: 15 min­utes Cook­ing Time: 25-30 min­utes

In­gre­di­ents

FOR THE PAS­TRY

250g plain flour

125g un­salted but­ter at room tem­per­a­ture, plus a lit­tle ex­tra for greas­ing

1 egg

2 tbsp wa­ter (Or buy ready-made short crust pas­try)

FOR THE FILL­ING

30g but­ter

2 medium onions, sliced

6 spears of as­para­gus

100g of goat’s cheese

300ml dou­ble cream

200ml of milk

4 medium eggs

Salt & pep­per

2 tbsp grated parme­san

Method

Start by mak­ing the pas­try. Sift your flour into a large bowl, then rub in the but­ter with your fin­ger­tips un­til it re­sem­bles bread­crumbs.

Mix in the egg, then add to the flour and bring to­gether with your hands. Add the wa­ter and knead on a cold floured sur­face un­til fully mixed. Then wrap in cling film and chill for 30 min­utes in the fridge.

Next, pre­heat the oven to 190°c and re­move your pas­try from the fridge. Grease a loose bot­tomed tart case, ide­ally a round 20cm di­am­e­ter by 3-4cm deep or a 35cm by 12cm rect­an­gu­lar fluted flan tin.

Roll out the pas­try on a floured work sur­face un­til it’s an even thick­ness of about ½ -1cm.

Line the pas­try tin with your pas­try, mak­ing sure you press into the edges of the tart case all the way round. You can use a 2cm ball of pas­try to press into the tin to pre­vent pierc­ing the pas­try. Prick all over the pas­try base with a fork, to re­lease trapped air and stop the pas­try from ris­ing.

Now line the pas­try with parch­ment pa­per and fill it with bak­ing beans or rice. Place onto a bak­ing tray and bake for 15-20 min­utes, then re­move the beans and the pa­per from the case, brush the pas­try with a lit­tle milk or egg wash, then pop back in the oven at 180°c for 10 more min­utes Once golden, re­move from oven and set aside.

For the fill­ing, melt the but­ter in a pan and add the sliced onions, fry­ing un­til golden brown and cooked, then set aside.

Now get your as­para­gus spears, trim off the hard root, cut them in half length­ways then add to a hot grid­dle pan with a lit­tle oil and cook un­til charred.

Spoon the onion mix­ture into the cooked pas­try case, add the as­para­gus and crum­ble the goat’s cheese on top.

In a jug, whisk to­gether the cream, milk and eggs and sea­son with salt and pep­per.

Pour the egg mix into the pas­try case, tak­ing care not to over­fill the tart. Don’t worry if you have some mix left over. Sprin­kle the top with the grated parme­san and bake the tart in the oven at 180°c for about 20-30 min­utes un­til the fill­ing is golden and the mix is set.

Cook’s tip: Serve sliced gen­er­ously with a side of peppery fresh wa­ter­cress and but­tered pota­toes.

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