Monday, 16 May 2016

Grilled Asparagus & Spring Onion Cheese Tart








Grilled Asparagus  & Spring Onion Cheese Tart

1 cheese pastry casing (see below for recipe)
5 eggs
175ml milk
100g cheddar
2 bundles (approx. 250g) asparagus, trimmed 
1 bunch trimmed spring onions
ground black pepper
olive oil


Preheat grill for high heat.
Lightly coat the asparagus and spring onions with olive oil. 
Season with salt and pepper to taste.
Grill over high heat for 2 minutes or until al dente.
Set aside to cool.


Meanwhile, crack the eggs into a jug.
Add milk, grated cheese and ground black pepper.
Mix well.

Arrange the grilled asparagus spears and spring onions in the pastry case.
Gradually, pour the egg mixture on top the grilled vegetables.
Bake in 160C oven for 30 - 35 minutes or until the egg mix is set.
 

To make the cheese pastry:
140g plain flour
85g cold butter, cubed
85g cheddar, finely grated

In a bowl, add butter to the flour and rub with your fingertips until it resembles btreadcrumbs.
Add the grated cheese and mix.
Add 3 tbsp ice-cold water and mix until pastry forms a ball.
Wrap in cling film and chill for 20 minutes.

Butter a 35 x 12 cm rectangular loose-bottom tart tin.

Roll out the pastry and line the tin.
Chill in the freezer for 20 minutes.

To bake, line the pastry case with baking parchment, fill with beans 
and bake in 180C oven for 15 minutes.
Remove the beans and paper, and continue to bake for another 10 minutes.









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