Asparagus and cherry tomato tart
Updated: Jun 1, 2020
Crisp pastry filled with a cheese mixture with asparagus and cherry tomatoes.
Prep time: 30 mins | Cook time: 1 hour | Serves: 12
For the pastry
200g plain flour
50g vegetable fat
6 tbsp chilled water
For the filling
250 g asparagus spears, trimmed and cooked
3 large eggs
4 tbsp creme fraiche
200 g Cheddar cheese, finely grated
100g cherry tomatoes, halved
Sa salt and black pepper
Place the flour and salt into a large mixing bowl. Rub in the butter and vegetable fat with your fingertips until fine crumbs have formed. Now add 5 tbsp the water and bring the mixture together with a round bladed knife. Chill the dough whilst preparing the filling.
Slice the asparagus spears in half lengthways and set them aside. In a separate bowl, beat together the eggs, creme fraiche and cheese. Season well.
Preheat the oven to 180 C, 160 C, Fan Gas 4. Remove the pastry from the fridge and roll out on a floured surface to a rectangle measuring 30 cm x 23 cm.
Use to line a rectangular loose bottomed tin. Prick the base and make sure that the pastry covers the sides and flops over the rim. Line with baking paper and baking beans.
Bake on a baking sheet for 20 minutes. Remove from the oven and remove the paper and beans and trim off any excess pastry.
Pour the filling into the pastry case and top with the aspagus and tomatoes. Bake for 20 minutes or until set and golden.
Can be eaten cold. Ideal for packed lunches and picnics.