ASPARAGUS TART

November 28, 2012 Alison Lambert

With summer picnics approaching I couldn’t think of anything better than this simple bread encrusted asparagus tart.

Serves 8 as starter or 4 as a main

700g (3 bunches) fresh asparagus spears, tough ends removed

75g butter, melted

1 loaf (12-15 slices) of white sliced toast bread, and crusts removed

4 whole eggs

200ml cream

50g freshly grated parmesan cheese

20g grated cheddar

½ tsp fresh thyme leaves, roughly chopped

¼ tsp salt and freshly grated pepper

Freshly grated nutmeg

Loaf tin 5-6 cm deep, 30 cm long or 7cm deep, 25cm long Method

Preheat the oven to 170C Bring a large pot of lightly salted water to the boil, add the prepared asparagus and cook until tender about 4-6 minutes depending on size.

Refresh the asparagus immediately in cold or iced water to stop cooking instantly. Drain well and set aside.

Lightly brush the slices of bread with the melted butter, you want enough pieces of bread to tightly line the tin; start by lying slices of bread buttered side against tin, to snuggly overlap so that they cover the base and then place slices on the sides and ends so that the interior of the loaf tin is covered with bread. It is vital that you have no gaps or exposed seams as the egg mixture will run out!

In a bowl add the eggs, cheese, cream, thyme, nutmeg and seasoning and whisk to combine.

Place the asparagus neatly in the tin, I do one layer at a time and I turn the asparagus from layer to layer so that the ends and tips are evenly mixed throughout the tart.

Carefully pour over the egg mixture until all the asparagus is well covered. Fold down any exposed bread and cover tightly with enough slices of bread to seal the tart. Brush lightly with butter if and bake in preheated hot oven for 45 minutes or until it feels firm. Remember that it will continue to cook on cooling.

To serve you are best to turn the tart out directly onto a board and cut gently into desired slices. Delicious hot or cold.