mitzireddy

Since getting over my wariness of cooking fresh
asparagus I have enjoyed eating it whenever I could and am not over happy that
the asparagus season is almost over. My favorite recipe is to steam the
asparagus for two minutes, drain, toss it in an olive oil dressing and top it
with sesame seeds and shaved parmesan.
I was inspired to make this asparagus and chive tart after watching Jamie Oliver
on the food channel when he made an asparagus tart with a potato based filling.
I love a savoury pie, tart or quiche with a creamy filling and sourced this recipe from a cookbook called Savoury Quiches and Flans.

ASPARAGUS AND CHIVE TART

400gr packet puff pastry

3 eggs, lightly beaten

350gr asparagus, trimmed

Salt and freshly ground black pepper

Bunch fresh chives

150ml thick cream

Preheat oven to 200 C. Spray and cook a 20.5cm pie
dish.

Roll out pastry to a circle a little larger than the
pie dish and then line the pie dish and trim any overlap from the edges with a
sharp knife.

Line with greaseproof paper and baking bean. Chill
for 15 minutes .

Bake for 15 – 20 minutes until pale brown and
beginning to crisp.

Remove the beans and paper.

Brush the pastry base with a little of the egg and
bake for 5 minutes to crisp the base.

Reduce the heat to 180C.

Steam the asparagus for 2 minutes, drain and rinse
in cold water.

Chop each asparagus spear into 3 pieces and trim the
chives to the same size.

Whisk together the cream and eggs, then season.

Lay the asparagus and chives in the pastry case in
neat quarters.

Pour over the egg mixture and bake for 35 – 45
minutes until golden and set.

Cool slightly before serving.