110g plain flour
Pinch of salt
Cold water to mix
1 onion, finely chopped
15g unsalted butter
10 medium sized asparagus spears
110g firm goat’s cheese
150ml double cream
Salt & freshly ground black pepper
Sift the flour into a bowl and add the salt. Rub in the butter until the mixture resembles fine breadcrumbs. Add enough water to bind to a smooth dough. Wrap in cling film and chill for 15 mins.
Heat oven to 200oC
Turn the dough onto a floured surface, roll out and line a 20cm loose bottomed flan tin. Chill for 15 minutes.
Line the pastry case with foil/baking paper, fill with baking beans and bake for 10 mins, remove beans and bake for a further 2 mins.
Sauté onion in the butter until soft and translucent. Remove from heat and leave to cool.
Prepare the asparagus and cook in salted water for 5 mins or until just tender but still firm. Drain and refresh in iced water. Dry with kitchen paper. Trim each spear to 7.5 cm and cut the remainder of the stalks into 5 mm rounds.
Reduce the oven temperature to 180oC. Spread the onion over the bottom of the hot pastry case, arrange the rounds of asparagus stalk on top. Crumble the goat’s cheese over the top. Whisk the eggs and cream together and season with salt & pepper. Pour into the pastry case. Arrange the asparagus spears on top and press down into the egg mixture so they are just showing.
Bake the tart for 30-40 mins or until golden brown and the filling is set.
Serve warm or cold.