Asparagus And Creme Fraiche Tart
Ingredients
beaten egg for glazing (see Cook\'s Tips)
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
Simple and elegant, this asparagus tart is delicately creamy, yet not too rich.
Method
1. Roll three-quarters of the pastry out to a rectangle that's about 20cm x 30cm. Leave to rest for 5-10 minutes. Prick the base with a fork and place on a baking paper-lined tray. Brush a 2cm-wide edge with beaten egg. Roll the remaining pastry out to a 30cm-long piece that's approximately 8cm wide. Cut 2cm-wide strips and press firmly onto the beaten edge perimeter of the pastry rectangle. Brush these strips with beaten egg and cut with a knife to make a pattern. You may need to re-roll the pastry to make enough strips. Refrigerate for 10 minutes before baking.
2. Bake at 220ºC in the cetnre-to-top part of the oven for 20 minutes or until the pastry is well risen and golden. If the centre section of the pastry has puffed up excessively, press gently with a spatula (not your hand) to flatten.
3. Blanch the asparagus in boiling salted water for 2 minutes. Refresh in ice-cold water. Drain well.
4. Scatter the parmesan cheese over the cooked tart base. Beat the eggs, creme fraiche or cream and herbs together and pour evenly over the cheese. Arrange the asparagus spears on top.
5. Bake at 160°C for about 25 minutes or until the filling has set. Serve warm, garnished with flaky sea salt and herbs if wished.
Cooks Tips
If wished, peel the asparagus before blanching.To make a golden glaze, beat an egg yolk with 1-2 tablespoons of water. For a less expensive glaze, beat the whole egg well with a pinch of salt.
