Asparagus Tart

Asparagus (a-spa-ra-gus) are labour-intensive to grow and are the young shoots of a cultivated lily plant.

This is a very simple dish. Those who have coeliac disease can use gluten free pastry. When time is short, I use shop bought shortcrust pastry. This allows me to get a quick weekday supper on the table within a hour.

Serve this tart with a hearty salad and some lovely plain boiled potatoes adorned with dabs of butter and a sprinkle of sea salt.

You will need:

1 pack of frozen shortcrust pastry, defrosted 8 asparagus spears with woody end trimmed and cut in half lengthways 5 eggs 175ml milk 100g parmesan 125g soft cheese A tsp of fresh rosemary, finely chopped

You will need a well buttered 35 x 12 cm rectangular tart tin

1. Pre-heat the oven to 180°C/fan 160°C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins. 2. Line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins until it turns a light golden colour. 3. Crack the eggs into a jug, whisk, then add the milk, soft cheese, rosemary and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (you may not need all the mixture, so add it gradually). 4. Bake in the lower shelf of the oven for 30-35 mins or until the egg mix is set.

Leave the tart until completely cold before removing from the tin.