Saturday, June 16, 2012


  1. 360g/12 oz shortcrust pastry

Asparagus Filling

  1. 30g/1 oz butter
  2. 1 clove garlic, crushed
  3. 1 onion, finely chopped
  4. 250g/8 oz asparagus, cut into 4 cm/1 1/2 in pieces
  5. 3 eggs, lightly beaten
  6. 1/2 cups/125 ml/4 fl oz double cream
  7. 3 tablespoons grated Parmesan cheese


  1. To make filling, melt butter in a frying pan over a medium heat, add garlic and onion; cook, stirring, for 3 minutes or until golden.
  2. Add Asparagus to pan and cook, stirring, for 5 minutes or until bright green.  Remove pan from heat and set aside to cool slightly.
  3. Place eggs, cream and Parmesan cheese in a bowl and whisk to combine.  Mix in asparagus mixture.
  4. Divide pastry into 6 portions.  Roll out each portion of 5 mm/1/4 in thick and large enough to line a 10 cm/4 in flan tin.  Rest pastry for 10 minutes, then line tins and chill for 10 minutes.
  5. Line pastry cases with nonstick baking paper, fill with uncooked rice and bake at 180°C/350°F/Gas 4 for 10 minutes.  Remove rice and paper and bake for 5 minutes longer or until pastry is golden.  Set aside to cool.
  6. Divide filling between pastry cases and bake for 15 minutes or until filling is set.
  7. Makes 6 tarts.

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.