The heat wave and summer in general may be fizzling out, but that doesn’t mean that there isn’t time to squeeze in one last picnic or one final trip to the beach. This tart is a perfect tasty treat to take with you to either of these places. It isn’t fussy too make and it’s nice and easy to eat too – no sandy sandwiches around here!
Butter for greasing
225g Shortcrust Pastry (ready made is fine!)
1 Egg Yolk
1 Red Onion
250ml Double Cream
60g Parmesan Cheese
- Preheat oven to 180C, grease a flan tin with the butter. In a large saucepan, bring 500ml water to the boil and pop in the asparagus and cook for 2-3mins.
- Roll out the pastry and use it to line the flan tin. Pop over some greaseproof paper and then place some baking beans (or dry pasta/rice) and put the tin into the oven to blind bake for 10mins.
- Meanwhile, chop the onion finely and mix it in within the eggs and the cream.
- When the pastry has cooked remove the greaseproof paper and baking beans.
- Cut the ends off the asparagus spears and lay the leftover trimmings on the bottom of the pastry shell, pour over the cream and onion mix. Bake for 15 mins.
- After the 15 mins are up, take out the tart and lay over the remaining spears of asparagus so they fan out. Sprinkle over the cheese and bake for a further 20-25 mins.
- Serve warm or cold – both are delicious!
Recipe and photography by Ailie Williams