H is for Home Harbinger

Ingredients

• For the pastry
• 130g plain flour, plus a little extra for rolling
• 65g butter, straight from the fridge, cut into small blocks, plus a little extra for greasing
• pinch salt & pepper
• 1 egg yolk & a little cold water
• For the tart filling
• 450g bunch asparagus, washed
• 3 free range eggs
• 200ml half fat crème fraîche
• 1 heaped tsp Dijon mustard _(I used wholegrain mustard and it tasted fantastic!)_
• 100g of Gruyère, grated
• salt & pepper
• 1tbs finely grated fresh Parmesan

Instructions

1. Start by making your pastry. It's easiest & quickest in a food processor, but can be made by hand too. If using a processor blitz the flour, salt, pepper and butter together until the mixture resembles breadcrumbs. Add the egg yolk and blitz again. With the processor still on, add a little very cold water and continue to add until the mixture starts to come together in one piece. Remove from the processor, shape together, wrap in cling film and place in the fridge for at least 30 minutes before using
2. Alternatively, if you’re making by hand place the flour, salt, pepper and butter in a large bowl. Rub the fat into the flour with your finger tips until the mixture resembles breadcrumbs. Stir in the egg yolk and a little very cold water with your hands. Continue to add water until the mixture comes together in one piece. Shape together, wrap in cling film and place in the fridge for at least 30 minutes
3. Pre-heat the oven to 200ºC/Gas Mark 6
4. Whilst the pastry’s resting, make your filling. Snap off the tougher ends of the asparagus and discard, slice the remaining ends into 1-2cm slices, retaining spheres approximately half the width of your tart or quiche case. Steam over boiling water for 3-5 minutes until almost tender. Immerse in cold water, drain and set aside
5. Lightly beat the eggs then stir in the crème fraîche, Dijon mustard, grated Gruyère, and pinches of salt black pepper. Set aside
6. Lightly grease your chosen flan case with butter
7. The pastry should now be rested. Roll out on a floured surface into a round slightly bigger than your case. Transfer to the case. Hang any excess of pastry over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes While still hot, trim the pastry around the top of the tart case to make a neat edge
8. Place the small slices of asparagus in the bottom of the tart case. Pile on the crème fraîche filling Carefully arrange the asparagus spheres in a pretty ‘sunshine’ design on the top. Sprinkle over the Parmesan
9. Bake for 30-35 minutes until firm to touch and golden brown on top

Notes