Butter and line a 12x35cm rectangle loose bottomed tart case.
trim 300g asparagus and if thick, cut lengthways.
In a bowl rub together 150g plain flour with 85g cubed butter to make breadcrumbs. add 85 g grated gruyere and mix then add 3-4 tbs cold water and bring together to form a dough . Wrap in cling film and allow to chill in the fridge 1/2hr Before rolling out on a floured surface and lining the tin. prick the surface all over with a fork . Don’t trim the pastry edges yet. Allow to chill again in the fridge another 20 mins, then cut some baking paper scrunch up and line the pastry before pouring in baking beans and baking for 10 - 12 mins @ 180c. remove the baking beans and paper and bake again another 10 mins. Remove and using the rolling pin roll over the top to remove the overlying pastry edges.
In a bowl mix 3 eggs with 200ml double cream 1 tbls Greek yoghurt and 1 tblsp boursin cheese. Add another handful of grated gruyere and 2 tbls chopped chives. Season with salt and pepper
pour into the pastry case. line the top with the halved asparagus spears, sprinkle with a little more cheese, and a sprinkling of chives and bake for 30 mins til set and golden on the top.
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