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Celebrate the best in season with this delicious and easy-to-make Asparagus Tart. It makes a wonderful addition to the Easter table or for a lovely lunch over the bank holiday weekend.
Cook School are a not-for-profit organisation that aims to equip young people with the skills, knowledge and confidence to cook delicious, affordable and healthy meals at home. Working with primary and secondary schools across the UK, they’ve hosted in-person and online cook-along classes for more than 250,000 students to date, all featuring straightforward ingredients, equipment and easy-to-follow recipes. If you love what Cook School is doing, please give them a follow on Instagram and sign your local school up for free cookery courses on their website.
Serves: 4
Preparation: approx. 10 minutes
Baking: 20–25 minutes
Equipment:
Baking tray
Baking paper
Fork
Grater
1 mixing bowl
Measuring jug
Table knife
Whisk
Ingredients:
320g puff pastry
100g Comté cheese, grated (cheddar or gruyere are good alternatives)
300g asparagus (approx.12 spears)
4 free-range eggs
200ml double cream
Pinch of sea salt and pepper
Method:
Preheat the oven to 200º C/180ºC Fan/ Gas 6.
Line your baking tray with baking paper.
Roll out your pastry sheet to cover the baking tray, ensuring you have enough pastry to come up over the sides. This will help keep the filling from spilling out.
Score a line around the edges of the pastry with a table knife to create a border. Be mindful not to cut all the way through the pastry.
Pierce the middle section of the pastry several times with a fork.
Prepare the asparagus by snapping off, and discarding, the woody ends before scattering them across the middle of the pastry.
To make the filling, crack all the eggs into a large bowl and add the cream. Add salt and pepper to taste and whisk until combined.
Pour the egg mixture over the top of the asparagus. You could scatter some additional cheese on top here.
Place in the oven and bake for 20–25 minutes or until the pastry has risen and is golden brown.
Once cooked, remove from the oven and allow to cool for 5–10 minutes before serving.
