Asparagus And Creme Fraiche Tart Veg HT MC 55mins

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Asparagus And Crï¿½me Fraï¿½che Tartï¿½ï¿½ï¿½ Vegï¿½ HTï¿½ MCï¿½ 55mins

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Serves 4ï¿½ï¿½ï¿½ï¿½ Hotï¿½ Vegetarianï¿½ Vegetablesï¿½ï¿½ Flanï¿½ Quicheï¿½ Main Course

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Ingredients
225g/8oz Shortcrust Pastry
325g/12oz Asparagus, trimmed
150g/+5oz Freshly Grated Parmesan
2 Eggs
120ml/4fl.oz. Crï¿½me Fraï¿½che
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 aï¿½ 22cm/9 inch flan tin.ï¿½

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2. Prick the pastry bottom with a fork then line the pastry case with greaseproofï¿½ paper and weight it down with baking beans. Bake for 10 minutes.ï¿½

3. Meanwhile, blanch the asparagus in boiling salted water for 2 minutes. Drain well.

4.ï¿½ Beat the eggs, crï¿½me fraï¿½cheï¿½ and tarragon together in a mixing bowl.

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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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Key techniques required to make this recipe

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Chop to ï¿½ To cut into pieces of approximately the same size.

Slice to - ï¿½To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
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Freeze/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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	Chopping Knife
	Chopping Board
	Saucepan
	Wooden or Plastic Spoon

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