Allyson Gofton's asparagus and cream tart recipe

This Allyson Gofton recipe is simple and elegant, yet not too rich!

Makes for a delicious appetizer or main dish.

• 15 minutes
• 20 minutes
• 4-5

Ingredients:

• 2 sheets pre-rolled savoury short pastry
• 300 grams thin-stemmed asparagus, trimmed (approx)
• 150 grams parmesan cheese, finely grated
• 2 eggs
• ½ cup creme fraiche or cream
• 2 tablespoons chopped fresh herbs such as tarragon or chervil

Method:

1. Preheat the oven to 180ºC.
2. Place the pastry sheet on top of each other and place on a lightly floured bench. Roll out until large enough to line the base and sides of a 23cm square or round metal baking tin. Place into the tin and trim the edges.
3. Bake blind in the preheated oven for 15 minutes or until the edges of the pastry begin to brown a little. Remove the baking-blind material and paper and return to the oven for a further 3-4 minutes or until the pastry is well-cooked.
4. Blanch the asparagus spears in boiling water for 2 minutes. Drain and refresh in cold water.
5. Scatter the parmesan cheese over the tart. Beat the eggs, cream and herbs together and pour over the cheese. Arrange the asparagus spears on top.
6. Bake in the preheated oven for 20 minutes or until the filling has set. Serve warm.