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Asparagus
And Cr�me Fra�che Tart
Veg HT MC 55mins
Serves 4
Hot Vegetarian Vegetables Flan
Quiche Main Course
Ingredients
225g/8oz Shortcrust
Pastry
325g/12oz Asparagus, trimmed
150g/+5oz Freshly Grated Parmesan
2 Eggs
120ml/4fl.oz. Cr�me Fra�che
2 tbsp freshly chopped Tarragon
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out to about 6mm/
1/4-inch on a lightly floured surface and use to line a 22cm/9
inch flan tin.
2.
Prick the pastry bottom with a fork then line the pastry case with
greaseproof paper and weight it down with baking beans. Bake for 10
minutes.
3. Meanwhile, blanch the asparagus in boiling salted water for 2 minutes. Drain
well.
4. Beat the eggs, cr�me fra�che and tarragon together in a mixing
bowl.
5. Remove the
baking beans and greaseproof paper from the pastry case, sprinkle the parmesan
cheese in the bottom of the case then pour the egg mixture over the top of the
cheese.
5. . Arrange the asparagus spears in the egg mixture and bake for 25-30 minutes
or until the filling has set. Serve hot or cold.
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