Asparagus and spring onion tart

Name: Asparagus and spring onion tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 375g puff pastry; 150g fine asparagus spears; 2 medium free-range eggs; 250ml double cream; 1tbsp Dijon mustard; 40g grated gruyère, or vegetarian alternative; 40g grated cheddar; 6 spring onions

Easy
May 2012

Easy
May 2012

Test kitchen approved

Serves 6
Ready in 35 minutes

This creamy, cheesy vegetarian tart is a perfect springtime dish. It’s quick and easy and even better made with English asparagus.

Nutrition: per serving

Calories: 411kcals
Fat: 29.8g (15.5g saturated)
Protein: 12g
Carbohydrates: 25.6g (3.1g sugar)
Fibre: 0.8g
Salt: 1g

Nutrition: per serving

Calories: 411kcals
Fat: 29.8g (15.5g saturated)
Protein: 12g
Carbohydrates: 25.6g (3.1g sugar)
Fibre: 0.8g
Salt: 1g

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Ingredients

375g puff pastry
150g fine asparagus spears
2 medium free-range eggs
250ml double cream
1tbsp Dijon mustard
40g grated gruyère, or vegetarian alternative
40g grated cheddar
6 spring onions

Method

Preheat a baking sheet in the oven to 200°C/fan180°C/gas 6. Roll out a 375g pack puff pastry to line a 27cm x 19cm tart tin. Blanch 150g fine asparagus spears for 1 minute in salted boiling water, drain and refresh in cold water.
Mix 2 medium free-range eggs with 250ml double cream, 1 tbsp Dijon mustard, 40g grated gruyère and 40g grated cheddar. Season, then pour into the pastry case. Lay the asparagus on top and add 6 spring onions, trimmed and halved lengthways.
Bake on the preheated baking sheet for 25 minutes until set and golden (you can cover the filling with paper if it browns too quickly).