Asparagus and gruyere tart Recipe
Ingredients
1 tablespoon iced water
3 bunches asparagus, trimmed, halved
2 eggs, lightly whisked
1/2 cup (125ml) thin cream
1 3/4 cups (265g) plain flour
125g chilled butter, chopped
1 egg yolk
1/2 cup (40g) finely grated gruyere
Asparagus and gruyere tart Recipe
Method
Step 1
Preheat oven to 200°C. Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.
Step 2
Add the egg yolk and water and process until dough just starts to come together. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 30 minutes to rest.
Step 3
Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Step 4
Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.
Step 5
Meanwhile, cook the asparagus in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
Step 6
Arrange half the asparagus in the base of the pastry case. Whisk the egg, cream and cheese together in a medium bowl and pour over the asparagus. Arrange the remaining asparagus on top. Bake in oven for 30-40 minutes or until just set. Serve warm or at room temperature.
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