Asparagus and hollandaise tart

Name: Asparagus and hollandaise tart
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 8
Cuisine: British recipes

Easy
May 2014

Easy
May 2014

Serves 8
Hands-on time 40 min, oven time 25-30 min

Asparagus and rich buttery hollandaise are a great double act. Try the combination in this tart recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 527kcals
Fat: 47.3g (25.1g saturated)
Protein: 6.2g
Carbohydrates: 19.3g (1.8g sugars)
Fibre: 1.8g
Salt: 0.5g salt

Nutrition: per serving

Calories: 527kcals
Fat: 47.3g (25.1g saturated)
Protein: 6.2g
Carbohydrates: 19.3g (1.8g sugars)
Fibre: 1.8g
Salt: 0.5g salt

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Ingredients

320g all-butter ready rolled shortcrust pastry
2 asparagus spears
400ml double cream
4 medium free-range egg yolks
15g parmesan or vegetarian alternative, grated
2 tbsp snipped fresh chives
1 tbsp white wine vinegar
55g unsalted butter, cut into cubes
Good squeeze lemon juice

Ingredients

320g all-butter ready rolled shortcrust pastry
2 asparagus spears
400ml double cream
4 medium free-range egg yolks
15g parmesan or vegetarian alternative, grated
2 tbsp snipped fresh chives
1 tbsp white wine vinegar
55g unsalted butter, cut into cubes
Good squeeze lemon juice

Method

Heat the oven to 200°C/fan180°C/gas 6. Line a 35cm x 12cm fluted tart tin (or a 20cm round one) with the pastry and chill for 15 minutes. Line the pastry case with baking paper or foil, and fill to the top with baking beans or rice, then cook on a baking sheet in the oven for 12 minutes. Remove the beans/rice and paper/foil, then bake for a further 5 minutes or until lightly golden and sandy to the touch. Set aside on the baking sheet. Turn down the oven to 150°C/fan130°C/gas 2.
Meanwhile, blanch the asparagus for 2 minutes in boiling water, then drain and refresh under cold water. Slice the stems into small pieces; keep the tips whole.
In a large jug, beat the cream, egg yolks, parmesan and chives. Add the asparagus stem pieces and season well. Put the white wine vinegar in a saucepan over a low heat, then whisk in the butter a little at a time until you have a thick and glossy sauce. Pour this into the jug and mix together with a good squeeze of lemon juice.
Pour into the tart case, then dot all over with the asparagus tips. Bake for 25-30 minutes until just set but with a slight wobble in the centre. Leave to cool for 10-15 minutes, then cut into portions and serve.

Method

Heat the oven to 200°C/fan180°C/gas 6. Line a 35cm x 12cm fluted tart tin (or a 20cm round one) with the pastry and chill for 15 minutes. Line the pastry case with baking paper or foil, and fill to the top with baking beans or rice, then cook on a baking sheet in the oven for 12 minutes. Remove the beans/rice and paper/foil, then bake for a further 5 minutes or until lightly golden and sandy to the touch. Set aside on the baking sheet. Turn down the oven to 150°C/fan130°C/gas 2.
Meanwhile, blanch the asparagus for 2 minutes in boiling water, then drain and refresh under cold water. Slice the stems into small pieces; keep the tips whole.
In a large jug, beat the cream, egg yolks, parmesan and chives. Add the asparagus stem pieces and season well. Put the white wine vinegar in a saucepan over a low heat, then whisk in the butter a little at a time until you have a thick and glossy sauce. Pour this into the jug and mix together with a good squeeze of lemon juice.
Pour into the tart case, then dot all over with the asparagus tips. Bake for 25-30 minutes until just set but with a slight wobble in the centre. Leave to cool for 10-15 minutes, then cut into portions and serve.